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} | 02d9564bbc28e4d72d23210f16d4208551948f4c086a38b02c7d1ec354645635 | Easy party flatbreads recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_party_flatbreads_89583_16x9.jpg These easy party flatbreads make such a simple canape for Christmas or New Year parties. We've used smoked salmon and chilli cheese but you can top them with anything you like. 1 large flatbread or naan (per variation) 1 large flatbread or naan (per variation) 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish Method To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. Cut into bite-sized pieces to serve. Recipe tips The chilli and cheese version works really well on a shop-bought naan bread. | {
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"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/easy_party_flatbreads_89583_16x9.jpg These easy party flatbreads make such a simple canape for Christmas or New Year parties. We've used smoked salmon and chilli cheese but you can top them with anything you like. 1 large flatbread or naan (per variation) 1 large flatbread or naan (per variation) 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 80g/3oz cream cheese 50g/1¾oz smoked salmon, sliced into 2.5cm/1in strips ½ lemon, zest only ½ tbsp small capers, drained fresh dill ½ tbsp extra virgin olive oil freshly ground black pepper, to taste lemon slices, for serving 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish 25g/1oz chilli jam 50g/1¾oz cheddar, grated 1 red chilli, thinly sliced ½ tbsp extra virgin olive oil chopped coriander, to garnish Method To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. To make the salmon and cream cheese flatbreads, preheat the oven to 180C/160C Fan/Gas 4 and cook the flatbread for about 10 minutes, or to packet instructions. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once cooked allow to cool slightly, then spread with an even layer of cream cheese. Once coated, cut the flatbread into bite-sized pieces. Once coated, cut the flatbread into bite-sized pieces. Top each piece with a strip of smoked salmon in little twirls. Top each piece with a strip of smoked salmon in little twirls. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. Finish with the lemon zest, capers, dill, olive oil and a good twist of black pepper. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. To make the cheese and chilli flatbreads, preheat the oven to 180C/160C Fan/Gas 4. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Spread the flatbread or naan with the chilli jam and top with the grated cheese. Place on a baking tray and bake in the oven for 10 minutes, or until the cheese has melted. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Finish with the red chili slices, a drizzle of olive oil and finely chopped coriander. Cut into bite-sized pieces to serve. Cut into bite-sized pieces to serve. Recipe tips The chilli and cheese version works really well on a shop-bought naan bread."
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} | dd12691c29073cbb8a6e8e75326d51ef123723324589c31da908130dfd87ce0f | Simple smoked salmon pâté recipe
An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_smoked_salmon_pt_82860_16x9.jpg Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread. 100g/3½oz cream cheese100g/3½oz crème fraîche200g/7oz smoked salmon1 lemon, zest only, finely grated½ lemon, juice only1 tbsp creamed horseradish2 tbsp finely chopped, fresh dillcaper berries, to serve 100g/3½oz cream cheese 100g/3½oz crème fraîche 200g/7oz smoked salmon 1 lemon, zest only, finely grated ½ lemon, juice only 1 tbsp creamed horseradish 2 tbsp finely chopped, fresh dill caper berries, to serve Method To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.Serve with sliced bread, such as stout soda bread, and large caper berries. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Serve with sliced bread, such as stout soda bread, and large caper berries. Serve with sliced bread, such as stout soda bread, and large caper berries. | {
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"title": "Simple smoked salmon pâté recipe",
"content": "An average of 4.6 out of 5 stars from 23 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/simple_smoked_salmon_pt_82860_16x9.jpg Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread. 100g/3½oz cream cheese100g/3½oz crème fraîche200g/7oz smoked salmon1 lemon, zest only, finely grated½ lemon, juice only1 tbsp creamed horseradish2 tbsp finely chopped, fresh dillcaper berries, to serve 100g/3½oz cream cheese 100g/3½oz crème fraîche 200g/7oz smoked salmon 1 lemon, zest only, finely grated ½ lemon, juice only 1 tbsp creamed horseradish 2 tbsp finely chopped, fresh dill caper berries, to serve Method To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.Serve with sliced bread, such as stout soda bread, and large caper berries. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Serve with sliced bread, such as stout soda bread, and large caper berries. Serve with sliced bread, such as stout soda bread, and large caper berries."
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} | 62a8bc50e8469ca379a45c37d6f00401fad1cf2cd2aa3bbe55e0b82e9efc8e5d | Puff pastry bites recipe
An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_pizza_bites_98325_16x9.jpg Bite-size pizzas with puff pastry bases make perfect party food. Here are two simple topping ideas to try. flour, for dusting2 x 320g packs ready-rolled all-butter puff pastry flour, for dusting 2 x 320g packs ready-rolled all-butter puff pastry 1 free-range egg, beaten2 tbsp pesto9 cherry tomatoes, quartered1 x 125g pack of mini-mozzarella balls, drained and quartered1 pack fresh basil (optional)sea salt and freshly ground black pepper 1 free-range egg, beaten 2 tbsp pesto 9 cherry tomatoes, quartered 1 x 125g pack of mini-mozzarella balls, drained and quartered 1 pack fresh basil (optional) sea salt and freshly ground black pepper 1 onion, very thinly sliced150ml/5fl oz soured cream70g/2½oz prosciutto, roughly chopped 1 onion, very thinly sliced 150ml/5fl oz soured cream 70g/2½oz prosciutto, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold. | {
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"title": "Puff pastry bites recipe",
"content": "An average of 4.1 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/puff_pastry_pizza_bites_98325_16x9.jpg Bite-size pizzas with puff pastry bases make perfect party food. Here are two simple topping ideas to try. flour, for dusting2 x 320g packs ready-rolled all-butter puff pastry flour, for dusting 2 x 320g packs ready-rolled all-butter puff pastry 1 free-range egg, beaten2 tbsp pesto9 cherry tomatoes, quartered1 x 125g pack of mini-mozzarella balls, drained and quartered1 pack fresh basil (optional)sea salt and freshly ground black pepper 1 free-range egg, beaten 2 tbsp pesto 9 cherry tomatoes, quartered 1 x 125g pack of mini-mozzarella balls, drained and quartered 1 pack fresh basil (optional) sea salt and freshly ground black pepper 1 onion, very thinly sliced150ml/5fl oz soured cream70g/2½oz prosciutto, roughly chopped 1 onion, very thinly sliced 150ml/5fl oz soured cream 70g/2½oz prosciutto, roughly chopped Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. Lightly flour a work surface and unroll the puff pastry flat. Using a ruler and a pizza wheel, cut into 72 small, equally sized squares. Transfer the squares to 4 baking trays and brush each square with a little of the beaten egg, especially at the edges. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the pesto bites, using a teaspoon, place a little pesto in the centre of each of 36 squares. Top with a quarter of a mozzarella ball and a quarter of a tomato. Season with salt and pepper. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. For the prosciutto pizza bites, place the onions in a bowl and salt generously. (Salting the onions draws out their sharpness and begins to soften them.) Using a teaspoon, place a little sour cream in the centre of each of the remaining squares. Rinse the onions under running water. Drain well. Place a few slices of onion on each square. Divide the prosciutto between the squares, ensuring that a little fat gets on each piece. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. Bake both types of pizza for 15 minutes, or until the pastry is puffed and golden-brown. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold. The tomato ones can be topped with a basil leaf if you want, and are best served hot. You can serve the white pizzas hot or cold."
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} | 428fbb49ee5a0a5a01907d82bb1cc9e32702283446214df269f792c96d2035b5 | Puff pastry party canapés recipe
For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool.Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry.Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes.Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm.For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle.Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes.Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip.For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal.Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes.Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm. For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool. For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool. Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry. Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry. Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes. Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm. Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm. For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle. For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle. Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes. Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes. Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip. Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip. For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal. For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal. Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes. Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes. Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm. Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm. | {
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"title": "Puff pastry party canapés recipe",
"content": "For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool.Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry.Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes.Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm.For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle.Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes.Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip.For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal.Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes.Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm. For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool. For the chorizo sausage rolls, melt the butter in a frying pan over a medium heat, add the onion and thyme and cook gently for five minutes, or until softened. Add the paprika and cook for a further minute. Remove from the heat and leave to cool. Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry. Remove the skins from the chorizo and sausages and place in a mixing bowl, add the cooled onions and mix well until completely combined. Unroll the pastry out on a lightly floured surface into a large rectangle and then cut lengthways into two long strips. Divide the sausage mixture in half and roll into two long sausages roughly the same length as the pastry. Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes. Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray join-side down, brush all over with the beaten egg and refrigerate, covered, for 30 minutes. Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm. Preheat the oven to 200C/400F/Gas 6 (180C fan). Cut each roll into 14 equal sized slices and lay on baking trays. Bake for 25 minutes, or until crisp and golden-brown. Serve warm. For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle. For the tapenade and parmesan palmiers, lightly flour a clean work surface. Unroll the pastry out onto the floured surface into a large rectangle. Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes. Spread the tapenade over the pastry in an even layer, spreading to the edges of the long end and about 2cm/¾in from the edges of the short end. Roll the two long sides up tightly to meet in the middle, turn over, cut into 1cm/½in wide palmiers, place cut-side down on a baking tray and press lightly to flatten slightly. Brush all over (including the sides) with a little beaten egg and sprinkle over the parmesan. Refrigerate for 30 minutes. Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip. Cook the palmiers at the same temperature as the sausage rolls. Bake for 12-15 minutes, or until crisp and golden-brown. Serve warm. Any leftover tapenade can be used as a dip. For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal. For the cheese straws, unroll the pastry onto a lightly floured surface into a large rectangle. Sprinkle half of the cheese and all of the cayenne pepper over one half of the pastry and then fold over to seal. Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes. Using a rolling pin, roll the pastry into a large rectangle, no thicker than a pound coin. Brush with the beaten egg and then sprinkle over the remaining cheese. Cut in half lengthways and then cut each piece into 12 equal strips. Twist each strip into a neat spiral and lay on a baking tray. Cover with cling film and refrigerate for 30 minutes. Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm. Line two baking trays with greaseproof paper. Remove the cling film from the cheese straws and lay them on the lined baking trays. Bake the cheese straws at the same oven temperature as before for 6-8 minutes, or until crisp and golden-brown. Serve warm."
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} | 645e743f1f723b444a5a1c66c11ab1d625be16536f738eb472815816160fb55a | Pomegranate Christmas cocktail recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pomegranate_christmas_97061_16x9.jpg Add a touch of sparkle to your party with a refreshing pomegranate and ginger cocktail using that very Italian ingredient, vermouth. By Nigella Lawson From Nigellissima Shopping list Ingredients 60ml/2fl oz pink vermouth30ml/1fl oz pomegranate juice30ml/1fl oz ginger aleice, to serve 60ml/2fl oz pink vermouth 30ml/1fl oz pomegranate juice 30ml/1fl oz ginger ale ice, to serve Method Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish.Top up with ginger ale and serve. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Top up with ginger ale and serve. Top up with ginger ale and serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_martini_spritz_84084_16x9.jpg Miso martini By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_martini_98417_16x9.jpg Douze points punch By Miriam Nice vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/douze_point_punch_22230_16x9.jpg This recipe is from... Nigellissima. 2. An Italian Inspired Christmas on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p090hght.jpg Recipes from this episode Italian Christmas pudding cakeHearty wholewheat pasta with Brussels sprouts, cheese and potatoChocolate salameCappuccino pavlovaParmesan shortbreadsNigella's turkey breast with Christmas stuffing Italian Christmas pudding cake Hearty wholewheat pasta with Brussels sprouts, cheese and potato Chocolate salame Cappuccino pavlova Parmesan shortbreads Nigella's turkey breast with Christmas stuffing | {
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"title": "Pomegranate Christmas cocktail recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/pomegranate_christmas_97061_16x9.jpg Add a touch of sparkle to your party with a refreshing pomegranate and ginger cocktail using that very Italian ingredient, vermouth. By Nigella Lawson From Nigellissima Shopping list Ingredients 60ml/2fl oz pink vermouth30ml/1fl oz pomegranate juice30ml/1fl oz ginger aleice, to serve 60ml/2fl oz pink vermouth 30ml/1fl oz pomegranate juice 30ml/1fl oz ginger ale ice, to serve Method Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish.Top up with ginger ale and serve. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Top up with ginger ale and serve. Top up with ginger ale and serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cheese_straws_40324_16x9.jpg Ginger fizz. By Nigel Slater cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_fizz_01295_16x9.jpg Black velvet. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/black_velvet_60112_16x9.jpg Caipirinha. By Jack Wakelin cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/caipirinha_86719_16x9.jpg Bunny Mary By Carmen O'Neal cocktails recipes (66) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bunny_mary_69451_16x9.jpg Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/dirty_martini_spritz_84084_16x9.jpg Miso martini By Carmen O'Neal vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/miso_martini_98417_16x9.jpg Douze points punch By Miriam Nice vermouth recipes (58) https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/douze_point_punch_22230_16x9.jpg This recipe is from... Nigellissima. 2. An Italian Inspired Christmas on BBC Two https://ichef.bbci.co.uk/images/ic/832xn/p090hght.jpg Recipes from this episode Italian Christmas pudding cakeHearty wholewheat pasta with Brussels sprouts, cheese and potatoChocolate salameCappuccino pavlovaParmesan shortbreadsNigella's turkey breast with Christmas stuffing Italian Christmas pudding cake Hearty wholewheat pasta with Brussels sprouts, cheese and potato Chocolate salame Cappuccino pavlova Parmesan shortbreads Nigella's turkey breast with Christmas stuffing"
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} | 61c1e820980a62961bd10e76f85dfc27d7dc5f01861e2c09808bee9a568688b2 | Cherry 75 recipe
An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_75_52709_16x9.jpg This is a suitably festive twist on a classic sparkling cocktail, the French 75. For this recipe, you will need a coupe glass. 50ml/2fl oz gin 1 tbsp fresh lemon juice1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping upice, for shaking1 maraschino cherry, to garnish 50ml/2fl oz gin 1 tbsp fresh lemon juice 1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping up ice, for shaking 1 maraschino cherry, to garnish Method Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. | {
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"type": "HowTo",
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"title": "Cherry 75 recipe",
"content": "An average of 5.0 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cherry_75_52709_16x9.jpg This is a suitably festive twist on a classic sparkling cocktail, the French 75. For this recipe, you will need a coupe glass. 50ml/2fl oz gin 1 tbsp fresh lemon juice1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping upice, for shaking1 maraschino cherry, to garnish 50ml/2fl oz gin 1 tbsp fresh lemon juice 1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping up ice, for shaking 1 maraschino cherry, to garnish Method Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve."
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} | f6b4d6af16e8baa310a607a708a2d3e5d0fb071059b5e16be704bdccfce77586 | Charcuterie board recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charcuterie_board_89133_16x9.jpg This charcuterie board is super easy to make. Simply make up lots of cocktail sticks with your favourite ingredients and arrange around a bowl of your chosen chutney to make a festive wreath shape. Perfect for parties. 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes 260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes 180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice rosemary sprigscrackers, crostini or baguette slices rosemary sprigs crackers, crostini or baguette slices Method Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Recipe tips This wreath can be created with any range of cheeses, meats and other charcuterie elements. Let your imagination and fridge lead the way, rather than sticking prescriptively to the ingredients listed here. | {
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"title": "Charcuterie board recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/charcuterie_board_89133_16x9.jpg This charcuterie board is super easy to make. Simply make up lots of cocktail sticks with your favourite ingredients and arrange around a bowl of your chosen chutney to make a festive wreath shape. Perfect for parties. 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes 260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes 180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice rosemary sprigscrackers, crostini or baguette slices rosemary sprigs crackers, crostini or baguette slices Method Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Recipe tips This wreath can be created with any range of cheeses, meats and other charcuterie elements. Let your imagination and fridge lead the way, rather than sticking prescriptively to the ingredients listed here."
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} | d26e7292eec3c0046e55a0d1abfc73c03d47547d8e341d133147a3b43646209d | Parmesan shortbreads recipe
An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_shortbreads_86971_16x9.jpg I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. 150g/5½oz plain flour75g/2¾oz Parmesan (or similar vegetarian hard cheese), grated100g/3½oz unsalted butter, softened1 free-range egg yolk 150g/5½oz plain flour 75g/2¾oz Parmesan (or similar vegetarian hard cheese), grated 100g/3½oz unsalted butter, softened 1 free-range egg yolk Method Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges.Remove from the oven, then leave to cool (if you can) before eating. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough. Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar. Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar. Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Remove from the oven, then leave to cool (if you can) before eating. Remove from the oven, then leave to cool (if you can) before eating. Recipe tips These can be made ahead to the end of step 3 and kept in the fridge for up to 3 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months (defrost overnight in the fridge). Bake as directed in the recipe. Sliced dough can also be frozen on parchment-lined baking sheets until solid, then transferred to plastic bags and kept in the freezer for up to 3 months. Bake from frozen as directed in the recipe. Baked shortbreads will keep in an airtight container for up to 5 days. | {
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"title": "Parmesan shortbreads recipe",
"content": "An average of 4.5 out of 5 stars from 40 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/parmesan_shortbreads_86971_16x9.jpg I go into auto-Parmesan-shortbread mode whenever I have friends coming for supper, as not only is it perfect with drinks, but it can be made in advance. Indeed you can make the dough, wrap it and then leave it in the fridge for up to three days before slicing an baking, although you will need to let these cheese-scented cylinders sit out on a kitchen surface just long enough to get the fridge-chill off them before slicing. 150g/5½oz plain flour75g/2¾oz Parmesan (or similar vegetarian hard cheese), grated100g/3½oz unsalted butter, softened1 free-range egg yolk 150g/5½oz plain flour 75g/2¾oz Parmesan (or similar vegetarian hard cheese), grated 100g/3½oz unsalted butter, softened 1 free-range egg yolk Method Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump.Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two.Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough.Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar.Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges.Remove from the oven, then leave to cool (if you can) before eating. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Mix all the ingredients together – using bowl and spoon, electric mixer or food processor as wished – until a golden dough begins to form a clump. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two. Turn it out onto a surface and knead for about 30 seconds until smooth, then divide into two. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough. Take the first half and, using your hands, roll it into a cylinder, as uniform as possible without stressing over it, about 3cm/1¼in diameter. Make sure the ends are flat, too, so that the cylinder resembles a roll of coins. Now wrap this up in a piece of cling film, twisting the cling film at the ends, like a Christmas cracker, and put the roll in the fridge, then proceed in the same way with the remaining half of the dough. Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar. Preheat the oven to 180C/375F/Gas 4 while the dough rests in the fridge for about 45 minutes, by which time you should be able to cut them into thick slices easily; aim for about 1cm, think fat pound coins or similar. Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Arrange on a baking sheet lined with baking parchment and put in the oven for 15-20 minutes, when they should be just beginning to turn a pale gold at the edges. Remove from the oven, then leave to cool (if you can) before eating. Remove from the oven, then leave to cool (if you can) before eating. Recipe tips These can be made ahead to the end of step 3 and kept in the fridge for up to 3 days or frozen, wrapped in a double layer of clingfilm and a layer of foil, for up to 3 months (defrost overnight in the fridge). Bake as directed in the recipe. Sliced dough can also be frozen on parchment-lined baking sheets until solid, then transferred to plastic bags and kept in the freezer for up to 3 months. Bake from frozen as directed in the recipe. Baked shortbreads will keep in an airtight container for up to 5 days."
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} | b09b43f48a2505d5fa7d63212cf175db8453c82d9ff93c4dbf82070c87c352c3 | Mary Berry's Christmas chutney recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_christmas_71480_16x9.jpg Make your chutney up to a month ahead and it will be matured and full flavoured for Christmas. Double the cayenne pepper for an extra kick. 3 x 400g tins chopped tomatoes700g/1lb 9oz onions, chopped into small pieces1 large aubergine, chopped into ½cm/¼in pieces1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt1 tbsp coriander seeds, finely crushed1 tbsp paprika2 tsp cayenne pepper 3 x 400g tins chopped tomatoes 700g/1lb 9oz onions, chopped into small pieces 1 large aubergine, chopped into ½cm/¼in pieces 1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated 350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt 1 tbsp coriander seeds, finely crushed 1 tbsp paprika 2 tsp cayenne pepper Method Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan.Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan.Ladle into clean jars , cover with screw top lids and seal while hot. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Ladle into clean jars , cover with screw top lids and seal while hot. Ladle into clean jars , cover with screw top lids and seal while hot. | {
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"title": "Mary Berry's Christmas chutney recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mary_berrys_christmas_71480_16x9.jpg Make your chutney up to a month ahead and it will be matured and full flavoured for Christmas. Double the cayenne pepper for an extra kick. 3 x 400g tins chopped tomatoes700g/1lb 9oz onions, chopped into small pieces1 large aubergine, chopped into ½cm/¼in pieces1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt1 tbsp coriander seeds, finely crushed1 tbsp paprika2 tsp cayenne pepper 3 x 400g tins chopped tomatoes 700g/1lb 9oz onions, chopped into small pieces 1 large aubergine, chopped into ½cm/¼in pieces 1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated 350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt 1 tbsp coriander seeds, finely crushed 1 tbsp paprika 2 tsp cayenne pepper Method Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan.Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan.Ladle into clean jars , cover with screw top lids and seal while hot. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Ladle into clean jars , cover with screw top lids and seal while hot. Ladle into clean jars , cover with screw top lids and seal while hot."
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} | 541629773e8a3d040652728363cfaf52bcfaa483bb0d5cf5293836f22da3aa5f | Pork rillettes recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_rillettes_06539_16x9.jpg This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet. Equipment and preparation: you will need a spice grinder, a heavy-bottomed pan (preferably cast iron) and a terrine mould for this recipe. 1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved500g/1lb 2oz pork back fat, cut into 2cm/1in cubes1 tbsp sea salt1 tbsp light muscovado sugar2 bay leaves 15 juniper berries2 tsp black peppercorns4 clovesa good grating of nutmeg200ml/7fl oz dry white wine3 tsp finely chopped thyme 5 garlic cloves, chopped2 tbsp duck or goose fatpinch ground nutmegpinch ground gingerpinch ground clovespinch white pepper 1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved 500g/1lb 2oz pork back fat, cut into 2cm/1in cubes 1 tbsp sea salt 1 tbsp light muscovado sugar 2 bay leaves 15 juniper berries 2 tsp black peppercorns 4 cloves a good grating of nutmeg 200ml/7fl oz dry white wine 3 tsp finely chopped thyme 5 garlic cloves, chopped 2 tbsp duck or goose fat pinch ground nutmeg pinch ground ginger pinch ground cloves pinch white pepper Method Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Add the ground spices, taste the mixture and adjust the seasoning to your preference.Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles. Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Add the ground spices, taste the mixture and adjust the seasoning to your preference. Add the ground spices, taste the mixture and adjust the seasoning to your preference. Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles. Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles. | {
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"title": "Pork rillettes recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/pork_rillettes_06539_16x9.jpg This rillettes recipe makes a fantastic starter served with toast and is a great addition to any picnic or buffet. Equipment and preparation: you will need a spice grinder, a heavy-bottomed pan (preferably cast iron) and a terrine mould for this recipe. 1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved500g/1lb 2oz pork back fat, cut into 2cm/1in cubes1 tbsp sea salt1 tbsp light muscovado sugar2 bay leaves 15 juniper berries2 tsp black peppercorns4 clovesa good grating of nutmeg200ml/7fl oz dry white wine3 tsp finely chopped thyme 5 garlic cloves, chopped2 tbsp duck or goose fatpinch ground nutmegpinch ground gingerpinch ground clovespinch white pepper 1kg/2lb 4oz pork belly (bone-in), cut into 3cm/1¼in cubes, bones reserved 500g/1lb 2oz pork back fat, cut into 2cm/1in cubes 1 tbsp sea salt 1 tbsp light muscovado sugar 2 bay leaves 15 juniper berries 2 tsp black peppercorns 4 cloves a good grating of nutmeg 200ml/7fl oz dry white wine 3 tsp finely chopped thyme 5 garlic cloves, chopped 2 tbsp duck or goose fat pinch ground nutmeg pinch ground ginger pinch ground cloves pinch white pepper Method Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Add the ground spices, taste the mixture and adjust the seasoning to your preference.Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles. Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. Place all the meat, fat and bones into a large bowl. Add the salt, sugar and bay leaves. Using a spice grinder, grind the juniper berries, black peppercorns, cloves and nutmeg to a smooth powder and add it to the meat. Get your hands in there and mix thoroughly. Cover the bowl in cling film and refrigerate overnight. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. The next day preheat the oven to 140C/280F/Gas 1 and transfer the cured meat mixture to a heavy-bottomed pan (preferably cast iron). Add the wine, thyme, garlic and duck or goose fat. Place the pan over a low heat and stir constantly for a few minutes. When the rillette mixture is close to boiling, lay the pork skin on the surface and put the lid on the pan. Place into the oven and cook for 2½-3 hours. Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Remove from the oven, take off the lid and allow to cool for 15 minutes. Remove the skin, bones and bay leaves and strain the liquid through a colander. Skim the fat off the liquid and set aside. Put the meat into a bowl with the remaining liquid and blend with an electric hand blender. Gradually add the reserved fat until the mixture is soft Add the ground spices, taste the mixture and adjust the seasoning to your preference. Add the ground spices, taste the mixture and adjust the seasoning to your preference. Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles. Line a terrine mould with cling film and fill it with the warm rillettes mixture. Place in a fridge until set. The rillettes can be eaten as soon as set but will improve with age, and is best eaten at least one week after cooking. Serve with toast and pickles."
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} | e88cc8cea4e04792081649980eea78223d123deab7286c79aca0658846307fc8 | Snowman cupcakes recipe
An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melting_snowman_cupcakes_77135_16x9.jpg Cupcakes are perfect for kids and adults to make this Christmas season. Keep a steady hand piping the eyes and mouth on these super-cute snowman cupcakes. 200g/7oz caster sugar175g/6oz plain flour50g/1¾oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of sodapinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz caster sugar 175g/6oz plain flour 50g/1¾oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened400g/14oz icing sugar1–2 tbsp milk 200g/7oz unsalted butter, softened 400g/14oz icing sugar 1–2 tbsp milk 100g/3½oz white ready-to-roll fondant icingorange food colouring pastered food colouring paste12 white marshmallowsblack writing icing tube2 tsp desiccated coconut12 pretzel sticks, broken in half 100g/3½oz white ready-to-roll fondant icing orange food colouring paste red food colouring paste 12 white marshmallows black writing icing tube 2 tsp desiccated coconut 12 pretzel sticks, broken in half Method Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. | {
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"title": "Snowman cupcakes recipe",
"content": "An average of 5.0 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/melting_snowman_cupcakes_77135_16x9.jpg Cupcakes are perfect for kids and adults to make this Christmas season. Keep a steady hand piping the eyes and mouth on these super-cute snowman cupcakes. 200g/7oz caster sugar175g/6oz plain flour50g/1¾oz cocoa powder1½ tsp baking powder½ tsp bicarbonate of sodapinch salt100ml/3½fl oz sunflower oil2 large free-range eggs2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz caster sugar 175g/6oz plain flour 50g/1¾oz cocoa powder 1½ tsp baking powder ½ tsp bicarbonate of soda pinch salt 100ml/3½fl oz sunflower oil 2 large free-range eggs 2 tbsp soured cream 125ml/4fl oz boiling water 200g/7oz unsalted butter, softened400g/14oz icing sugar1–2 tbsp milk 200g/7oz unsalted butter, softened 400g/14oz icing sugar 1–2 tbsp milk 100g/3½oz white ready-to-roll fondant icingorange food colouring pastered food colouring paste12 white marshmallowsblack writing icing tube2 tsp desiccated coconut12 pretzel sticks, broken in half 100g/3½oz white ready-to-roll fondant icing orange food colouring paste red food colouring paste 12 white marshmallows black writing icing tube 2 tsp desiccated coconut 12 pretzel sticks, broken in half Method Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases.Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth.Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes.Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves.Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes.Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Preheat the oven to 170C/160C Fan/Gas 3½ and line a 12-hole muffin tin with paper cupcake cases. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Sift the sugar, flour, cocoa, baking powder, bicarbonate of soda and salt into a large mixing bowl. Stir in the sunflower oil, eggs and soured cream until smooth. Add the boiling water and beat again until silky smooth. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. Scoop the batter into a jug and pour evenly between the paper cupcake cases. Bake for 20–22 minutes until well risen and a wooden skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. To make the buttercream, beat the butter until pale and light, then gradually stir in the icing sugar and milk until smooth. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Make the snowman noses with 25g/1oz of the fondant icing. Add tiny dots of orange food colouring paste using a wooden skewer and knead until completely orange. Roll into 12 small carrot shapes about 1cm/½ in long. Leave to dry for 30 minutes. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Tint the remaining icing red using the food colouring paste. Dust a work surface with icing sugar and roll into a neat 12cm/4½ in x 6cm/2½ in rectangle. Slice into 12 strips about ½ cm wide, to make the snowman scarves. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Use the black writing icing to draw eyes and a mouth onto each marshmallow and stick an icing carrot just below the eyes. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow. Spread the buttercream on top of each cake and press a marshmallow into the icing. Scatter over the desiccated coconut and push two prezel halves into each side of the cupcake for arms. Pipe black icing buttons onto the buttercream and wrap a red scarf around each marshmallow."
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} | d95633e0603e11effcc9b0e3acffc53202c92065c284693e06666b1d378a0422 | Christmas biscuits recipe
An average of 4.3 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmasbiscuits_93733_16x9.jpg This Christmas biscuit recipe make perfect presents and they can also be made into Christmas tree decorations. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten1 tsp vanilla extract275g/10oz plain flour 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 1 tsp vanilla extract 275g/10oz plain flour 400g/14oz icing sugar3-4 tbsp water2-3 drops food colouringsEdible glitter 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Edible glitter Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper.Cream the butter and sugar together in a bowl until pale, light and fluffy.Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Cream the butter and sugar together in a bowl until pale, light and fluffy. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Recipe tips To make honey biscuits, swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white chocolate instead of using icing. For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar. Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied peel with the flour. Decorate with halved blanched almonds instead of icing. | {
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"content": "An average of 4.3 out of 5 stars from 52 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmasbiscuits_93733_16x9.jpg This Christmas biscuit recipe make perfect presents and they can also be made into Christmas tree decorations. 100g/3½oz unsalted butter, softened at room temperature100g/3½oz caster sugar1 free-range egg, lightly beaten1 tsp vanilla extract275g/10oz plain flour 100g/3½oz unsalted butter, softened at room temperature 100g/3½oz caster sugar 1 free-range egg, lightly beaten 1 tsp vanilla extract 275g/10oz plain flour 400g/14oz icing sugar3-4 tbsp water2-3 drops food colouringsEdible glitter 400g/14oz icing sugar 3-4 tbsp water 2-3 drops food colourings Edible glitter Method Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper.Cream the butter and sugar together in a bowl until pale, light and fluffy.Beat in the egg and vanilla extract, a little at a time, until well combined.Stir in the flour until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack.For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring.Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Preheat the oven to 190C/375F/Gas 5. Line a baking tray with baking paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Cream the butter and sugar together in a bowl until pale, light and fluffy. Beat in the egg and vanilla extract, a little at a time, until well combined. Beat in the egg and vanilla extract, a little at a time, until well combined. Stir in the flour until the mixture comes together as a dough. Stir in the flour until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes, or until pale golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. For the icing, sift the icing sugar into a large mixing bowl and stir in enough water to create a smooth mixture. Stir in the food colouring. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Carefully spread the icing onto the biscuits using a knife and sprinkle over the glitter. Set aside until the icing hardens. Recipe tips To make honey biscuits, swap the caster sugar for 70g/2½oz honey and 30g/1oz caster sugar. Increase the vanilla extract to 2 teaspoons. Cook at 180C/Fan 160/Gas 4. Pipe on Christmas shapes with 40g/1½oz melted white chocolate instead of using icing. For reduced sugar biscuits, use 60g/2½oz soft brown muscovado sugar instead of 100g/3½oz caster sugar. Increase the vanilla extract to 2 teaspoons. Add 1 teaspoons ground cinnamon and 1 tbsp finely chopped candied peel with the flour. Decorate with halved blanched almonds instead of icing."
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} | ce0533cc5f3a1049898e1b088e5c2f2fb47e0348acc12a2f817918610817efce | Easy panettone recipe
An average of 3.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_07948_16x9.jpg This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you will need a 18cm/7in deep cake tin. 150ml/5fl oz milk, warmed2 tsp fast-action dried yeast100g/3½oz golden caster sugar3 free-range eggs, beaten175g/6oz butter, melted3 tbsp Marsala wine1 tsp vanilla extract500g/1lb 2oz strong white flour, plus extra for dusting½ tsp salt150g/5½oz raisins4 tbsp orange juice or brandy75g/2½oz candied peeloil, for greasing 150ml/5fl oz milk, warmed 2 tsp fast-action dried yeast 100g/3½oz golden caster sugar 3 free-range eggs, beaten 175g/6oz butter, melted 3 tbsp Marsala wine 1 tsp vanilla extract 500g/1lb 2oz strong white flour, plus extra for dusting ½ tsp salt 150g/5½oz raisins 4 tbsp orange juice or brandy 75g/2½oz candied peel oil, for greasing 1 free-range egg, beaten2 tbsp flaked almondsicing sugar, for dusting 1 free-range egg, beaten 2 tbsp flaked almonds icing sugar, for dusting Method Put the milk and yeast in a small bowl and whisk together. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours.Meanwhile, soak the raisins in the orange juice or brandy. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin.Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Preheat the oven to 180C/160C Fan/Gas 4.Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving. Put the milk and yeast in a small bowl and whisk together. Put the milk and yeast in a small bowl and whisk together. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours. Meanwhile, soak the raisins in the orange juice or brandy. Meanwhile, soak the raisins in the orange juice or brandy. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving. | {
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"title": "Easy panettone recipe",
"content": "An average of 3.7 out of 5 stars from 30 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/panettone_07948_16x9.jpg This is a ‘quick’ panettone recipe which delivers on flavour and texture. It’s my go-to for a last-minute Christmas cake and doesn't require any specialist equipment! For this recipe you will need a 18cm/7in deep cake tin. 150ml/5fl oz milk, warmed2 tsp fast-action dried yeast100g/3½oz golden caster sugar3 free-range eggs, beaten175g/6oz butter, melted3 tbsp Marsala wine1 tsp vanilla extract500g/1lb 2oz strong white flour, plus extra for dusting½ tsp salt150g/5½oz raisins4 tbsp orange juice or brandy75g/2½oz candied peeloil, for greasing 150ml/5fl oz milk, warmed 2 tsp fast-action dried yeast 100g/3½oz golden caster sugar 3 free-range eggs, beaten 175g/6oz butter, melted 3 tbsp Marsala wine 1 tsp vanilla extract 500g/1lb 2oz strong white flour, plus extra for dusting ½ tsp salt 150g/5½oz raisins 4 tbsp orange juice or brandy 75g/2½oz candied peel oil, for greasing 1 free-range egg, beaten2 tbsp flaked almondsicing sugar, for dusting 1 free-range egg, beaten 2 tbsp flaked almonds icing sugar, for dusting Method Put the milk and yeast in a small bowl and whisk together. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours.Meanwhile, soak the raisins in the orange juice or brandy. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin.Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Preheat the oven to 180C/160C Fan/Gas 4.Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving. Put the milk and yeast in a small bowl and whisk together. Put the milk and yeast in a small bowl and whisk together. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Whisk the sugar and eggs together in a separate bowl until well incorporated and light. Stir in melted butter, Marsala wine and vanilla extract. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Place the flour and salt into the bowl of a free-standing electric mixer fitted with a dough hook. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Add the yeast and milk mixture, along with the whisked egg mixture, and knead for 10 minutes on a very low speed. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours. Cover and leave to rise in a warm, draught-free place until it more than doubles in size, which will take about 2 hours. Meanwhile, soak the raisins in the orange juice or brandy. Meanwhile, soak the raisins in the orange juice or brandy. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin. Grease a 18cm/7in deep cake tin. Line the base with baking paper and make a 10cm/4in collar with double thickness baking paper to line the sides of the tin. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Tip the dough out on a floured surface, mix in the soaked raisins and candied peel and lightly knead for 3–4 minutes. The dough will be soft and sticky, so oil your hands well to handle it. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Roll the dough into a ball and place into the prepared tin. Cover and leave it to rise for 45 minutes to 1 hour, or until doubled in size again. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Brush the top of the panettone with the beaten egg and sprinkle over the almonds. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving. Bake for about 55 minutes, or until well risen and golden-brown. Transfer to a cooling rack. Dust with icing sugar before serving."
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} | ae2dca7d417937a7b80f8222a528d6897a1df266fad8d8477eeaa17b8fd2e1f0 | Spruced-up vanilla cake recipe
An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprucedupvanillacake_90703_16x9.jpg Nigella's simple vanilla cake is anything but boring. Perfect as a Christmas dessert or with a cup of tea as an afternoon treat. 225g/8oz soft butter, plus extra for greasing300g/10½oz caster sugar6 free-range eggs350g/10½oz plain flour½ tsp bicarbonate of soda250ml/9oz low-fat natural yoghurt4 tsp vanilla extract1-2 tbsp icing sugar, to taste 225g/8oz soft butter, plus extra for greasing 300g/10½oz caster sugar 6 free-range eggs 350g/10½oz plain flour ½ tsp bicarbonate of soda 250ml/9oz low-fat natural yoghurt 4 tsp vanilla extract 1-2 tbsp icing sugar, to taste Method Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together.Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.Once cool, sieve the icing sugar over the cake. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together. In a mixing bowl, sift the flour and bicarbonate of soda together. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Once cool, sieve the icing sugar over the cake. Serve in slices. Once cool, sieve the icing sugar over the cake. Serve in slices. | {
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"title": "Spruced-up vanilla cake recipe",
"content": "An average of 5.0 out of 5 stars from 14 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sprucedupvanillacake_90703_16x9.jpg Nigella's simple vanilla cake is anything but boring. Perfect as a Christmas dessert or with a cup of tea as an afternoon treat. 225g/8oz soft butter, plus extra for greasing300g/10½oz caster sugar6 free-range eggs350g/10½oz plain flour½ tsp bicarbonate of soda250ml/9oz low-fat natural yoghurt4 tsp vanilla extract1-2 tbsp icing sugar, to taste 225g/8oz soft butter, plus extra for greasing 300g/10½oz caster sugar 6 free-range eggs 350g/10½oz plain flour ½ tsp bicarbonate of soda 250ml/9oz low-fat natural yoghurt 4 tsp vanilla extract 1-2 tbsp icing sugar, to taste Method Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together.Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined.Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes.Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely.Once cool, sieve the icing sugar over the cake. Serve in slices. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. Preheat the oven to 180C/350F/Gas 4. Place a baking tray into the oven to heat. Grease a 2.5 litre/4 pint 8fl oz bundt tin (fir tree-shaped, if possible) very liberally with butter. In a mixing bowl, sift the flour and bicarbonate of soda together. In a mixing bowl, sift the flour and bicarbonate of soda together. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Mix the butter and sugar together in another large bowl with a wooden spoon (or electric mixer) until light and fluffy. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Add the eggs, one at a time, whisking each one in with a tablespoon of the flour. Carefully fold in the remaining flour using a large metal spoon, then fold in the yoghurt and vanilla extract until well combined. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Pour the mixture into the prepared tin and spread until level. Place the tin on the preheated baking sheet in the oven and cook for 45-60 minutes, until well risen and golden-brown. After 45 minutes, push a metal skewer into the centre of the cake. If it comes out clean, the cake is cooked. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Remove the cake from the oven and place onto a wire rack, without removing it from the tin. Leave to cool for 15 minutes. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Gently pull away the edges of the cake from the tin with your fingers, then carefully turn out the cake onto the wire rack. Leave to cool completely. Once cool, sieve the icing sugar over the cake. Serve in slices. Once cool, sieve the icing sugar over the cake. Serve in slices."
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} | 9081d9eb1d4e7435cebfabaf67d6bec1bbb6709f37c2683ee01675a58eb2023f | Tear and share Christmas Chelsea buns recipe
Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky).Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook.Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room.For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon.When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border.Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge.Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Preheat oven to 190C/170C Fan/Gas 5. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly.Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely.Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs. Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky). Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky). Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook. Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook. Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room. Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room. For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon. For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon. When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border. When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge. Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Preheat oven to 190C/170C Fan/Gas 5. Preheat oven to 190C/170C Fan/Gas 5. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly. Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely. Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs. Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs. | {
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"title": "Tear and share Christmas Chelsea buns recipe",
"content": "Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky).Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook.Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room.For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon.When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border.Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge.Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Preheat oven to 190C/170C Fan/Gas 5. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly.Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely.Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs. Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Place the flour into a large mixing bowl, add the salt to one side and the yeast to the other side. Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky). Warm the milk and butter in a small saucepan until the butter is melted and the mixture is lukewarm. Pour into the flour mixture, add the eggs and stir thoroughly until the contents of the bowl come together as a soft dough (the dough will be sticky). Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook. Tip the dough out onto a lightly floured work surface and knead well for 5 minutes, or until the dough is smooth and elastic. Alternatively this can be done in a freestanding mixer using a dough hook. Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room. Place the dough in an oiled bowl and leave to rise, covered with a damp tea towel, for 1 hour or until doubled in size. This is best done in a warm room. For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon. For the filling, mix the mincemeat with the apple, pear, orange zest, pistachio nuts, candied peel and cinnamon. When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border. When risen, tip the dough out onto a lightly floured work surface. Roll out into a rectangle about 50x45cm/20x18in. Tack down the long side of the dough rectangle nearest to you by pressing it down onto the work surface with your thumb. Brush all over with the melted butter. Then spread the mincemeat mixture over the dough leaving a 2cm/¾in border. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Roll the opposite long side of the dough towards you quite tightly, until the roll is complete and tight. Trim the ends to neaten. Using a sharp knife, cut it into 15 rounds about 4cm/1½in thick. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge. Line a very large baking tray (or use the grill tray from your oven) with baking parchment. Arrange the rolls on the prepared tray, cut side up, in a Christmas tree shape, with 1 on top, 2 underneath, 3 in the third row, 4 in the fourth row, 5 in the fifth row. Use some of the trimmings to make a trunk. You want them to be close enough so that their sides will touch when the dough has risen. They can then be pulled apart and you get a lovely soft edge. Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Cover loosely with a clean tea towel and let the dough rise for 30-45 minutes. Preheat oven to 190C/170C Fan/Gas 5. Preheat oven to 190C/170C Fan/Gas 5. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly. When the buns have risen, put them in the oven and bake for 20-25 minutes or until golden-brown. Check after 15 minutes or so and cover the buns with foil if they are browning too quickly. Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. Remove the buns from the oven and let them cool slightly before transferring them to a cooling rack. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely. To finish, melt the jam in a small saucepan with a splash of water until smooth. Brush the jam over the buns to glaze and allow to cool completely. Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs. Mix the icing sugar, orange zest and 2 tablespoons water together. Transfer to a disposable piping bag and snip off a tiny tip. Pipe garlands on the buns to resemble a decorated Christmas tree. Garnish with glacé cherries, candied peel and chopped pistachio nibs."
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} | 703a09c93fa5059ad9264473a3c8a40d08921e75e96140d207ca1de26267755c | Sour cherry and stem ginger florentines recipe
An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourcherryandstemgin_90639_16x9.jpg This quick and easy recipe for chewy, sticky florentines is absolutely foolproof. Whip up a batch for a party or make as edible Christmas gifts. 2 tbsp butter 75g/2½oz golden caster sugar2 tsp flour75ml/2½fl oz crème fraîche50g/2oz flaked almonds, toasted 2 tbsp candied peel2 tbsp crystallised stem ginger50g/2oz dried sour cherries150g/5oz good quality dark chocolate, broken into pieces 2 tbsp butter 75g/2½oz golden caster sugar 2 tsp flour 75ml/2½fl oz crème fraîche 50g/2oz flaked almonds, toasted 2 tbsp candied peel 2 tbsp crystallised stem ginger 50g/2oz dried sour cherries 150g/5oz good quality dark chocolate, broken into pieces Method Preheat the oven to 180C/350F/Gas 4.Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Gradually add the crème fraîche, stirring continuously until well combined.Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined.Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated.Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Gradually add the crème fraîche, stirring continuously until well combined. Gradually add the crème fraîche, stirring continuously until well combined. Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined. Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined. Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated. Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated. Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack. Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack. Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. | {
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"title": "Sour cherry and stem ginger florentines recipe",
"content": "An average of 4.7 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sourcherryandstemgin_90639_16x9.jpg This quick and easy recipe for chewy, sticky florentines is absolutely foolproof. Whip up a batch for a party or make as edible Christmas gifts. 2 tbsp butter 75g/2½oz golden caster sugar2 tsp flour75ml/2½fl oz crème fraîche50g/2oz flaked almonds, toasted 2 tbsp candied peel2 tbsp crystallised stem ginger50g/2oz dried sour cherries150g/5oz good quality dark chocolate, broken into pieces 2 tbsp butter 75g/2½oz golden caster sugar 2 tsp flour 75ml/2½fl oz crème fraîche 50g/2oz flaked almonds, toasted 2 tbsp candied peel 2 tbsp crystallised stem ginger 50g/2oz dried sour cherries 150g/5oz good quality dark chocolate, broken into pieces Method Preheat the oven to 180C/350F/Gas 4.Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Gradually add the crème fraîche, stirring continuously until well combined.Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined.Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated.Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack.Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Heat the butter, sugar and flour in a pan over a medium heat, stirring continuously, until the butter has melted and the sugar has dissolved. Gradually add the crème fraîche, stirring continuously until well combined. Gradually add the crème fraîche, stirring continuously until well combined. Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined. Add the almonds, candied peel, stem ginger, and sour cherries and mix well until combined. Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated. Line a baking tray with greaseproof paper and place teaspoonfuls of the florentine mixture onto it. Space the teaspoonfuls out at 2.5cm/1in intervals so they don't merge together when heated. Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack. Transfer the florentines to the oven and bake for 12-15 minutes, or until golden-brown. Remove from the oven and set aside to cool on the tray, then transfer the florentines to a cooling rack. Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Bring a little water to a simmer in a pan. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate pieces and stir until smooth and melted. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set. Turn the florentines so that the flat base is facing upwards. Spread the melted chocolate over the florentine bases and set aside to cool and set."
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} | f0a68f7db5d9a0a68832c7d6b410e7cd868465a0303752f8d4e37466de62e3df | Low-sugar Christmas biscuits recipe
An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-sugar_christmas_13043_16x9.jpg A low-sugar Christmas can still be sweet and these biscuits make for great Christmas tree decorations. 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting1 tsp ground cinnamon1 tbsp finely chopped candied peelhalved blanched almonds, to decorate 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg 2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting 1 tsp ground cinnamon 1 tbsp finely chopped candied peel halved blanched almonds, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. | {
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"title": "Low-sugar Christmas biscuits recipe",
"content": "An average of 4.2 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-sugar_christmas_13043_16x9.jpg A low-sugar Christmas can still be sweet and these biscuits make for great Christmas tree decorations. 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting1 tsp ground cinnamon1 tbsp finely chopped candied peelhalved blanched almonds, to decorate 100g/3½oz unsalted butter, softened 60g/2¼oz soft brown muscovado sugar 1 free-range egg 2 tsp vanilla extract 275g/9¾oz plain flour, plus extra for dusting 1 tsp ground cinnamon 1 tbsp finely chopped candied peel halved blanched almonds, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper.Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough.Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in.Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw.Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4. Line a baking tray with greaseproof paper. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Cream the butter and sugar together in a bowl until pale, light and fluffy. Crack in the egg and add the vanilla extract, then beat again. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Mix in the flour, cinnamon and candied peel until the mixture comes together as a dough. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Roll the dough out on a lightly floured work surface to a thickness of 1cm/½in. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Using biscuit cutters or a glass, cut biscuits out of the dough and carefully place onto the baking tray. Decorate with the almond halves. To make into Christmas tree decorations, carefully make a hole in the top of the biscuit using a straw. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack. Bake the biscuits for 8-10 minutes until deep golden-brown. Set aside to harden for 5 minutes, then cool on a wire rack."
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} | 4201d44a8e232e9f703cbce46dd7ab5633c169c2c4bb40e2c46bb4cb86de62ef | Ginger and almond florentines recipe
An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_almond_61353_16x9.jpg These gorgeous chewy, chocolate coated florentines make a beautiful gift, if you can bear to part with them! Traditionally they have one side covered in chocolate, but that doesn’t agree with me – where am I supposed to hold it without getting melted chocolate all over my fingers? So I like to half dip. No messy fingers and I get to taste the florentines in two different ways. 50g/1¾oz unsalted butter, softened, plus extra for greasing50g/1¾oz soft brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 75g/2¾oz crystallised ginger, finely chopped 50g/1¾oz flaked almonds1 orange, zest only 200g/7oz dark chocolate 65g/2½oz white chocolate 50g/1¾oz unsalted butter, softened, plus extra for greasing 50g/1¾oz soft brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 75g/2¾oz crystallised ginger, finely chopped 50g/1¾oz flaked almonds 1 orange, zest only 200g/7oz dark chocolate 65g/2½oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! | {
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"content": "An average of 4.5 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ginger_and_almond_61353_16x9.jpg These gorgeous chewy, chocolate coated florentines make a beautiful gift, if you can bear to part with them! Traditionally they have one side covered in chocolate, but that doesn’t agree with me – where am I supposed to hold it without getting melted chocolate all over my fingers? So I like to half dip. No messy fingers and I get to taste the florentines in two different ways. 50g/1¾oz unsalted butter, softened, plus extra for greasing50g/1¾oz soft brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 75g/2¾oz crystallised ginger, finely chopped 50g/1¾oz flaked almonds1 orange, zest only 200g/7oz dark chocolate 65g/2½oz white chocolate 50g/1¾oz unsalted butter, softened, plus extra for greasing 50g/1¾oz soft brown sugar 50g/1¾oz golden syrup 50g/1¾oz plain flour 75g/2¾oz crystallised ginger, finely chopped 50g/1¾oz flaked almonds 1 orange, zest only 200g/7oz dark chocolate 65g/2½oz white chocolate Method Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Preheat the oven to 200C/180C Fan/Gas 6. Line and very lightly grease 3 baking trays. To make the florentines, place the butter, sugar and golden syrup in a saucepan and heat until the sugar has dissolved and there are no more granules. Take off the heat and add the flour, ginger, almonds and orange zest and mix to thoroughly combine. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Take teaspoons of the mixture and pop 6 equal mounds on each tray, leaving plenty of room for them to spread during baking. Bake for 8 minutes. As soon as they are light golden in the centre and just slightly darker on the outside, they are ready. They are still fragile when very hot so leave to rest for about 5 minutes before you even think about moving them. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Have a wire rack ready and gently, using a palette knife, transfer them one-by-one to cool on the rack. Once they have cooled completely, they are ready to dip. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Melt the chocolate in separate bowls. This can be done by placing the chocolate bowls over saucepans of gently simmering water, making sure the bowls do not touch the water, or in the microwave in short bursts. Make sure to put the dark chocolate in a bowl deep enough for dipping the florentines. Add the melted white chocolate in swirls directly on top of the melted dark chocolate, then use a skewer to create swirls. Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat! Take each biscuit and dip half in, then leave to set on the trays with the baking paper that they baked on initially. Leave the chocolate to set and they are ready to eat!"
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} | 0f75fedc7e82a236818a6ccd93a8f65a3f37ec98092576b3c9563cbcdcf9651f | Kourabiedes recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kourabiedes_83124_16x9.jpg These buttery Greek cookies are traditionally made with almonds and dredged in icing sugar. Perfect with a cup of coffee. 75g/2¾oz blanched almonds or walnuts250g/9oz butter, at room temperature, cubed 125g/4½oz icing sugar, plus 250g/9oz for dusting2 tbsp brandy1 free-range egg yolk425g/15oz plain flour½ tsp baking powder4 tbsp orange blossom water fine sea salt 75g/2¾oz blanched almonds or walnuts 250g/9oz butter, at room temperature, cubed 125g/4½oz icing sugar, plus 250g/9oz for dusting 2 tbsp brandy 1 free-range egg yolk 425g/15oz plain flour ½ tsp baking powder 4 tbsp orange blossom water fine sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/kourabiedes_83124_16x9.jpg These buttery Greek cookies are traditionally made with almonds and dredged in icing sugar. Perfect with a cup of coffee. 75g/2¾oz blanched almonds or walnuts250g/9oz butter, at room temperature, cubed 125g/4½oz icing sugar, plus 250g/9oz for dusting2 tbsp brandy1 free-range egg yolk425g/15oz plain flour½ tsp baking powder4 tbsp orange blossom water fine sea salt 75g/2¾oz blanched almonds or walnuts 250g/9oz butter, at room temperature, cubed 125g/4½oz icing sugar, plus 250g/9oz for dusting 2 tbsp brandy 1 free-range egg yolk 425g/15oz plain flour ½ tsp baking powder 4 tbsp orange blossom water fine sea salt Method Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Preheat the oven to 180C/160C Fan/Gas 4. Line two baking trays with greaseproof paper. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Spread the almonds or walnuts across one of the lined baking trays, then toast in the oven for 8–10 minutes until lightly golden. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Place the butter in the bowl of a free-standing mixer and beat until pale and creamy. Sift in the 125g/4½oz icing sugar, then add the brandy and egg yolk, and continue to mix until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Finely chop the toasted nuts then add them to the butter mixture, along with the flour, baking powder and a pinch of salt. Use a large metal spoon to fold it all together until combined. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Roll tablespoonfuls of the mixture into 24 equal balls, then mould each one into a traditional crescent shape – you could also make them into fingers, or balls or cut them with a star cutter, whatever you like. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Place the biscuits on the second lined baking tray and bake for 15–20 minutes until lightly golden. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Add a generous amount of icing sugar, about 250g/9oz, to a small, deep tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray. Very lightly brush the warm biscuits with the orange blossom water, then pop them in the icing sugar tray and toss to coat well. Leave to cool completely in the icing sugar tray."
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} | 2188eb1f65d79b7db180b0b6a9828de7262d123b5dc2da97a60eae0b421945b7 | Cardamom and lemon cookies recipe
An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_and_lemon_74033_16x9.jpg We discovered that cardamom is a really popular spice in Norway, used in many cake and biscuit recipes. Some say the spice was first brought back to the country hundreds of years ago by Vikings who worked as mercenaries in what was then Constantinople (now Istanbul). Whatever the truth, Norwegians are certainly keen on their cardamom. We made these cookies on a boat on the Geiranger Fjord – a stunning spot. 225g/8 oz butter, softened150g/5½ oz caster sugar1 lemon, zest only250g/9 oz plain flour100g/3½ oz ground almonds3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar 225g/8 oz butter, softened 150g/5½ oz caster sugar 1 lemon, zest only 250g/9 oz plain flour 100g/3½ oz ground almonds 3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar Method Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment. Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment. Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough. Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Recipe tips You can also make these cookies using a biscuit press. They’ll be about half the size, so cook them for 10–12 minutes instead. | {
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"title": "Cardamom and lemon cookies recipe",
"content": "An average of 4.6 out of 5 stars from 28 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cardamom_and_lemon_74033_16x9.jpg We discovered that cardamom is a really popular spice in Norway, used in many cake and biscuit recipes. Some say the spice was first brought back to the country hundreds of years ago by Vikings who worked as mercenaries in what was then Constantinople (now Istanbul). Whatever the truth, Norwegians are certainly keen on their cardamom. We made these cookies on a boat on the Geiranger Fjord – a stunning spot. 225g/8 oz butter, softened150g/5½ oz caster sugar1 lemon, zest only250g/9 oz plain flour100g/3½ oz ground almonds3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar 225g/8 oz butter, softened 150g/5½ oz caster sugar 1 lemon, zest only 250g/9 oz plain flour 100g/3½ oz ground almonds 3 tsp ground cardamom or 1 heaped tsp cardamom seeds, ground in a pestle and mortar Method Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment.Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough.Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough.Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment. Preheat the oven to 190C/375F/Gas 5. Line 2 large baking trays with baking parchment. Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Using an electric hand-whisk, beat the butter, sugar and lemon zest together in a large bowl until pale and fluffy. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough. Beat in the flour, almonds and cardamom until the mixture is well combined and comes together to form a stiff dough. Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Roll the dough into 24 balls and place 12 on each baking tray – make sure you leave space between each one. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough. Press each cookie with a cookie stamp or the bottom of a glass to flatten and leave decorative indentations in the dough. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Bake a tray at a time for 12–14 minutes until the cookies are pale golden brown. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Leave them to cool on the tray for a few minutes, then transfer to a wire rack. They will crisp up as they cool. Store the cookies in an airtight tin and eat within 7 days. Recipe tips You can also make these cookies using a biscuit press. They’ll be about half the size, so cook them for 10–12 minutes instead."
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} | e79fb94e91eb2470373b61ea17e33a5a847fc4e7ce7a86f054fd89a8c510fe83 | Cinnamon rolls recipe
An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_rolls_38056_16x9.jpg Fluffy cinnamon rolls smothered in cream cheese frosting are an American classic. The dough is slowly risen with an overnight stay in the fridge, which has two benefits: firstly, chilled dough is more manageable for rolling and shaping, and secondly the rolls will be ready in time for brunch! 400g/14oz strong white flour, plus extra for dusting100g/3½oz wholemeal flour50g/1¾oz soft light brown sugar1 tsp fine salt7g sachet fast-action dried yeast300ml/½ pint whole milk, at hand temperature1 large free-range egg50g/1¾oz very soft unsalted butter, diced, plus extra for greasingvegetable oil, for greasing 400g/14oz strong white flour, plus extra for dusting 100g/3½oz wholemeal flour 50g/1¾oz soft light brown sugar 1 tsp fine salt 7g sachet fast-action dried yeast 300ml/½ pint whole milk, at hand temperature 1 large free-range egg 50g/1¾oz very soft unsalted butter, diced, plus extra for greasing vegetable oil, for greasing 200g/7oz soft light brown sugar125g/4½oz soft unsalted butter2 tbsp ground cinnamon2 tbsp plain or strong flour 200g/7oz soft light brown sugar 125g/4½oz soft unsalted butter 2 tbsp ground cinnamon 2 tbsp plain or strong flour 100g/3½oz full fat cream cheese25g/1oz very soft unsalted butter125g/4½oz icing sugar, sifted½ tsp vanilla paste or extract 100g/3½oz full fat cream cheese 25g/1oz very soft unsalted butter 125g/4½oz icing sugar, sifted ½ tsp vanilla paste or extract Method Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Recipe tips If you really want to get ahead, you can keep the dough in the fridge for 2 nights. | {
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"title": "Cinnamon rolls recipe",
"content": "An average of 4.8 out of 5 stars from 16 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/cinnamon_rolls_38056_16x9.jpg Fluffy cinnamon rolls smothered in cream cheese frosting are an American classic. The dough is slowly risen with an overnight stay in the fridge, which has two benefits: firstly, chilled dough is more manageable for rolling and shaping, and secondly the rolls will be ready in time for brunch! 400g/14oz strong white flour, plus extra for dusting100g/3½oz wholemeal flour50g/1¾oz soft light brown sugar1 tsp fine salt7g sachet fast-action dried yeast300ml/½ pint whole milk, at hand temperature1 large free-range egg50g/1¾oz very soft unsalted butter, diced, plus extra for greasingvegetable oil, for greasing 400g/14oz strong white flour, plus extra for dusting 100g/3½oz wholemeal flour 50g/1¾oz soft light brown sugar 1 tsp fine salt 7g sachet fast-action dried yeast 300ml/½ pint whole milk, at hand temperature 1 large free-range egg 50g/1¾oz very soft unsalted butter, diced, plus extra for greasing vegetable oil, for greasing 200g/7oz soft light brown sugar125g/4½oz soft unsalted butter2 tbsp ground cinnamon2 tbsp plain or strong flour 200g/7oz soft light brown sugar 125g/4½oz soft unsalted butter 2 tbsp ground cinnamon 2 tbsp plain or strong flour 100g/3½oz full fat cream cheese25g/1oz very soft unsalted butter125g/4½oz icing sugar, sifted½ tsp vanilla paste or extract 100g/3½oz full fat cream cheese 25g/1oz very soft unsalted butter 125g/4½oz icing sugar, sifted ½ tsp vanilla paste or extract Method Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Recipe tips If you really want to get ahead, you can keep the dough in the fridge for 2 nights."
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} | 8178cd892f2ff804272526da4b54b936e89edd5361c819d341b0312ddba9a4d3 | Chocolate and cherry loaf recipe
An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_39721_16x9.jpg Rich chocolate and fruity cherries come together in this recipe to create a deliciously different teatime treat. 500g/1lb 2oz strong plain flour, plus extra for dusting2 tsp salt30ml/1fl oz olive oil10g fast-action yeast390g/13¼fl oz jar black cherries, drained100ml/3½fl oz plain chocolate chips 100ml/3½fl oz white chocolate chips 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt 30ml/1fl oz olive oil 10g fast-action yeast 390g/13¼fl oz jar black cherries, drained 100ml/3½fl oz plain chocolate chips 100ml/3½fl oz white chocolate chips Method Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours).On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf.Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool.Once cooled, slice and serve with a cup of tea or coffee. Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours). Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours). On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf. On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf. Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool. Once cooled, slice and serve with a cup of tea or coffee. Once cooled, slice and serve with a cup of tea or coffee. | {
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"title": "Chocolate and cherry loaf recipe",
"content": "An average of 4.7 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_and_cherry_39721_16x9.jpg Rich chocolate and fruity cherries come together in this recipe to create a deliciously different teatime treat. 500g/1lb 2oz strong plain flour, plus extra for dusting2 tsp salt30ml/1fl oz olive oil10g fast-action yeast390g/13¼fl oz jar black cherries, drained100ml/3½fl oz plain chocolate chips 100ml/3½fl oz white chocolate chips 500g/1lb 2oz strong plain flour, plus extra for dusting 2 tsp salt 30ml/1fl oz olive oil 10g fast-action yeast 390g/13¼fl oz jar black cherries, drained 100ml/3½fl oz plain chocolate chips 100ml/3½fl oz white chocolate chips Method Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours).On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf.Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool.Once cooled, slice and serve with a cup of tea or coffee. Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Put the flour into a large bowl and add the salt and olive oil to one side, and the yeast to the other. Slowly add 320ml/11fl oz water and mix by hand until the dough is pliable. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Tip the dough out onto a lightly floured work surface and knead for 4–7 minutes. Add the cherries to the dough, (you may need to add a little more flour if the mix becomes too sloppy), then add the chocolate chips. Mix well, adding a little flour if the dough becomes too soft. Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours). Put the dough back in the bowl, cover with a clean tea towel and leave to prove until doubled in size (about 1–1½ hours). On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf. On a lightly floured work surface, divide the dough in half and shape each half into a long sausage-shaped strand. Lay one strand across the other to make a cross. Grab both ends of the bottom strand and pull the top end towards you, looping it under the nearer end. Lift the nearer end up and over the other strand. Repeat the looping and crossing, always working from the far strands, until the dough is all plaited. Push any loose ends under the loaf. Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Dust a baking tray with flour. Place the loaf on the baking tray. Dust with flour, place in a large plastic bag and leave to prove for an hour. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Preheat the oven to 220C/200C(fan)/425F/Gas 7. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool. Bake the bread for 20 minutes, then reduce the oven temperature to 200C/180C(fan)/400F/Gas 6 and bake for a further 20-25 minutes. Transfer to a wire rack to cool. Once cooled, slice and serve with a cup of tea or coffee. Once cooled, slice and serve with a cup of tea or coffee."
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} | e0e69bd9113e343f9dd0bf1bf26dbeb3fbfb743194e9a73ca365ea267e561f24 | How to make cinnamon buns recipe
Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid.Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready.Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes.Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance.In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside.Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment.When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long.Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes.Preheat the oven to 200C/400F/Gas 6. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour.Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside.When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool. Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid. Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes. Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance. Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance. In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside. In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside. Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment. Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment. When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long. When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long. Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour. Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside. When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool. When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool. | {
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"content": "Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid.Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready.Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes.Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance.In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside.Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment.When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long.Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes.Preheat the oven to 200C/400F/Gas 6. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour.Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside.When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool. Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Mix together the flour, salt and sugar in a bowl. Crumble in the fresh yeast (or stir in the dried yeast). Rub the softened butter into the flour mixture with your fingertips until there are no large lumps of butter. (It does not have to be as fine as breadcrumbs, as you would do with a crumble.) Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid. Make a well in the flour mixture. Pour the milk into the well and crack in one egg. Bring the dough together with your hands or with a spatula. This is quite a soft, supple dough - if it feels a little wet and sticky, don't panic. Keep mixing and the flour will absorb the liquid. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready. Turn the dough out onto a clean surface and knead for 10 minutes or until the dough is smooth and elastic. Cut a small piece off and stretch the dough as thin as you can – if you can see light shining through the dough and you can see the shadow of your fingers held behind the thinnest part, it is ready. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes. Put the dough in an oiled bowl, cover with a damp tea towel and leave to prove for about 80-90 minutes. Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance. Meanwhile for the filling, combine the chopped prunes with the orange zest and juice and set aside. The fruit should be soaked for a minimum of half an hour, but it can be made as much as a day in advance. In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside. In a small mixing bowl, beat the sugar and cinnamon into the softened butter with a fork until well combined. Set aside. Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment. Lightly grease the base and sides of a deep roasting tin roughly 34x24cm/13x9in with butter and line with baking parchment. When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long. When the dough has nearly doubled in size, tip it out of the bowl and knock the air out. Roll the dough into a rectangle, the thickness of a pound coin. The long side of the rectangle should be about 30cm/12in long. Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Spread the cinnamon paste over the surface of the dough, ensuring the paste reaches all the edges. Drain the soaked prunes, reserving the juice, then sprinkle the prunes evenly over the dough. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Starting with a long side of the rectangle, roll the dough up into a sausage shape. Flour the work surface and lay the rolled dough on top of the flour before cutting into rolls into 12 equal slices. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes. Place the slices side by side, with the spiral facing up, into the lined roasting tin. Cover with a damp tea towel and leave to prove again for about 45 minutes. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour. When the buns have risen and feel springy to the touch, they are ready to bake. Beat the remaining egg and egg yolk together in a small bowl, and brush the tops of the buns with egg glaze. This will give the buns a shine and lovely colour. Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. Bake the buns at 200C/400F/Gas 6 for 10 minutes and then lower the oven temperature to 180C/350F/Gas 4. Cook for a further 20 minutes. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside. While the buns are baking, make the syrup. Pour the reserved orange juice from soaking the prunes into a small saucepan with the sugar. Gently heat the mixture, stirring until the sugar dissolves. Bring the syrup to the boil and cook for five minutes. Set aside. When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool. When the buns have finished baking, remove them from the oven and brush with the syrup so that the orangey flavour soaks right into the buns. Transfer the buns on the paper to a wire rack to cool."
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} | a5c73ce5520e78223873b66db7ac979e68dc47ef7782192e854da06b2bece066 | Whipped ricotta dip with roasted grapes recipe
Whipped ricotta dip with roasted grapes, thyme and hot honey An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whipped_ricotta_dip_with_79801_16x9.jpg This easy whipped ricotta dip makes the perfect Christmas or New Year's Eve party centrepiece. It's so simple but so impressive and really packs a punch. 1kg/2lb 4oz black and red grapes 1 tbsp oil (we used rapeseed) 1 tbsp runny honey 3 fresh thyme sprigs, leaves picked sea salt and freshly ground black pepper 1kg/2lb 4oz black and red grapes 1 tbsp oil (we used rapeseed) 1 tbsp runny honey 3 fresh thyme sprigs, leaves picked sea salt and freshly ground black pepper 500g/1lb 2oz ricotta 1 tsp onion powder 1 tsp garlic powder sea salt and freshly ground black pepper 500g/1lb 2oz ricotta 1 tsp onion powder 1 tsp garlic powder sea salt and freshly ground black pepper 50g/1¾oz runny honey 1 tsp dried chilli flakes 50g/1¾oz runny honey 1 tsp dried chilli flakes bread, crackers or crostini bread, crackers or crostini Method Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Recipe tips The grapes have lovely roasting juices that can seep into the ricotta. So, for best presentation, load on your roasted grapes last-minute before taking to the table. | {
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"content": "Whipped ricotta dip with roasted grapes, thyme and hot honey An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/whipped_ricotta_dip_with_79801_16x9.jpg This easy whipped ricotta dip makes the perfect Christmas or New Year's Eve party centrepiece. It's so simple but so impressive and really packs a punch. 1kg/2lb 4oz black and red grapes 1 tbsp oil (we used rapeseed) 1 tbsp runny honey 3 fresh thyme sprigs, leaves picked sea salt and freshly ground black pepper 1kg/2lb 4oz black and red grapes 1 tbsp oil (we used rapeseed) 1 tbsp runny honey 3 fresh thyme sprigs, leaves picked sea salt and freshly ground black pepper 500g/1lb 2oz ricotta 1 tsp onion powder 1 tsp garlic powder sea salt and freshly ground black pepper 500g/1lb 2oz ricotta 1 tsp onion powder 1 tsp garlic powder sea salt and freshly ground black pepper 50g/1¾oz runny honey 1 tsp dried chilli flakes 50g/1¾oz runny honey 1 tsp dried chilli flakes bread, crackers or crostini bread, crackers or crostini Method Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Preheat the oven to 200C/180C Fan/Gas 6. Place the grapes in a roasting tin, then drizzle over the oil and honey. Season with salt and pepper and scatter over the thyme leaves. Roast in the oven for 10 minutes, then carefully turn the grapes and roast for a further 5 minutes. Remove from the oven and allow to cool slightly. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Meanwhile, to make the ricotta dip, put all the ingredients in a bowl and season generously with salt and pepper, then use a whisk to whip until light and smooth. Alternatively, blend the ricotta for 30 seconds–1 minute in a food processor until smooth and nicely whipped. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Spoon the ricotta onto a large serving plate or platter, then use the back of a spoon to spread evenly. Gently place the roasted grapes, stalks intact, on top of the ricotta. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Place the honey and chilli flakes in a heavy-bottomed saucepan over a medium heat and warm for 1–2 minutes until the chilli starts to infuse. Spoon the hot honey, along with any remaining roasting juices, over the grapes and ricotta. Finish the dish with bread, crackers or crostini for dipping. Recipe tips The grapes have lovely roasting juices that can seep into the ricotta. So, for best presentation, load on your roasted grapes last-minute before taking to the table."
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} | b1bc5d16e399b3f4b8ea20516eff13f37644805ae42370b7ca16dae21b51394d | Limoncello recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/limoncello_36008_16x9.jpg This delightful, sweet liqueur hails from Italy and is excellent served chilled in small glasses. It's ready in three weeks. Equipment: You will need a large bottle or jar and a 1 litre bottle (or a selection of smaller ones) for storing/gifting. 5 unwaxed lemons, organic if possible500ml/18fl oz vodka 300g/10½oz caster sugar 5 unwaxed lemons, organic if possible 500ml/18fl oz vodka 300g/10½oz caster sugar Method Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. The limoncello will keep for around 2 months, best served well chilled. Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. The limoncello will keep for around 2 months, best served well chilled. The limoncello will keep for around 2 months, best served well chilled. Recipe tips It’s important not to add the white part of the pith from the lemon peel to the infusion, if when you’re cutting strips of zest you get some of the pith don’t worry, just carefully cut it away before using. We use vodka in this recipe which makes it easy to make at home but the resulting liqueur may not be cloudy as you might typically expect. This is because more traditional methods use a base spirit which is higher in alcohol and therefore extracts more of the oil from the lemon zest. You still get a delicious limoncello from this recipe that's perfect for gifting. | {
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"title": "Limoncello recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/limoncello_36008_16x9.jpg This delightful, sweet liqueur hails from Italy and is excellent served chilled in small glasses. It's ready in three weeks. Equipment: You will need a large bottle or jar and a 1 litre bottle (or a selection of smaller ones) for storing/gifting. 5 unwaxed lemons, organic if possible500ml/18fl oz vodka 300g/10½oz caster sugar 5 unwaxed lemons, organic if possible 500ml/18fl oz vodka 300g/10½oz caster sugar Method Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. The limoncello will keep for around 2 months, best served well chilled. Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Carefully cut the zest from all the lemons. A small sharp knife is good for this, you want to make sure you don’t cut any of the white pith, just the zest. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. Place the zest in a large sterilised jar or bottle and pour over the vodka. Leave for 3 weeks to infuse, give it a shake every day or so and keep it out of direct sunlight. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. After 3 weeks put the caster sugar in a saucepan and add 400ml/¾pt water. Heat until the sugar has dissolved and the mixture is simmering. Take off the heat to cool. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. To complete the limoncello, strain the lemon zest infused vodka so you can discard the zest. Combine the sugar syrup with the infused vodka then pour into sterilised bottles and store in the fridge. The limoncello will keep for around 2 months, best served well chilled. The limoncello will keep for around 2 months, best served well chilled. Recipe tips It’s important not to add the white part of the pith from the lemon peel to the infusion, if when you’re cutting strips of zest you get some of the pith don’t worry, just carefully cut it away before using. We use vodka in this recipe which makes it easy to make at home but the resulting liqueur may not be cloudy as you might typically expect. This is because more traditional methods use a base spirit which is higher in alcohol and therefore extracts more of the oil from the lemon zest. You still get a delicious limoncello from this recipe that's perfect for gifting."
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} | c29c22742d7d33a72e8ac74a63b8cf8cd6ee5b803ea0d3090f0593a608dbcffd | Christmas cup recipe
An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cup_50195_16x9.jpg For parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white wine (any dry white will do) adds sparkle, while the cherry brandy brings a tongue-in-cheek touch of great-aunt’s tipple and the ginger ale provides the perfect seasonal spiciness. Obviously, you can fiddle with the proportions if you want to make the wine stretch more, but this is my starting point. And I can get all the component parts from my local supermarket. 750ml bottle of prosecco (or other dry, white, fizzy wine)125ml/4fl oz cherry brandy500ml/18fl oz dry ginger ale 750ml bottle of prosecco (or other dry, white, fizzy wine) 125ml/4fl oz cherry brandy 500ml/18fl oz dry ginger ale Method Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like.Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz).Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. | {
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"title": "Christmas cup recipe",
"content": "An average of 4.0 out of 5 stars from 4 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/christmas_cup_50195_16x9.jpg For parties or any type of seasonal entertaining, I like a cocktail that gets poured together in a jug rather than mixed up by the glass. And this is the perfect drink for Christmas: the fizzy white wine (any dry white will do) adds sparkle, while the cherry brandy brings a tongue-in-cheek touch of great-aunt’s tipple and the ginger ale provides the perfect seasonal spiciness. Obviously, you can fiddle with the proportions if you want to make the wine stretch more, but this is my starting point. And I can get all the component parts from my local supermarket. 750ml bottle of prosecco (or other dry, white, fizzy wine)125ml/4fl oz cherry brandy500ml/18fl oz dry ginger ale 750ml bottle of prosecco (or other dry, white, fizzy wine) 125ml/4fl oz cherry brandy 500ml/18fl oz dry ginger ale Method Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like.Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz).Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Chill the fizzy wine and ginger ale and pop a glass jug big enough to hold all the ingredients to chill in the fridge, too, if you like. Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour the bottle of wine into your jug, add the cherry brandy and then the ginger ale and give a gentle stir to mix (but do not remove any fizz). Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do. Pour into glasses of your choice. If you want to add ice to glasses as you hand out, do."
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} | b92828de3eee5c3e241e43bcbb36f49734f62e106a156ae5722ddd829d4584ef | Cannon of lamb with celeriac potato cake recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/canon_of_lamb_with_mint_65636_16x9.jpg Cannon of lamb is also known as loin fillet – a lovely, tender cut that only needs a quick roast, served here with crisp celeriac potato cakes. 2 loins of lamb1 tbsp olive oil2 large sprigs fresh rosemarysalt and freshly ground black pepper 2 loins of lamb 1 tbsp olive oil 2 large sprigs fresh rosemary salt and freshly ground black pepper 350g/9oz floury potatoes, peeled 250g/9oz celeriac, peeledknob of butter1 tbsp olive oil 350g/9oz floury potatoes, peeled 250g/9oz celeriac, peeled knob of butter 1 tbsp olive oil knob of butter1 level tbsp plain flour225ml/8fl oz hot beef stock100ml/3½fl oz port1 tsp redcurrant jellydash gravy browning2 tsp chopped fresh mint knob of butter 1 level tbsp plain flour 225ml/8fl oz hot beef stock 100ml/3½fl oz port 1 tsp redcurrant jelly dash gravy browning 2 tsp chopped fresh mint Method Preheat the oven to 200C/180C Fan/Gas 6. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp.Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve. | {
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"title": "Cannon of lamb with celeriac potato cake recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/canon_of_lamb_with_mint_65636_16x9.jpg Cannon of lamb is also known as loin fillet – a lovely, tender cut that only needs a quick roast, served here with crisp celeriac potato cakes. 2 loins of lamb1 tbsp olive oil2 large sprigs fresh rosemarysalt and freshly ground black pepper 2 loins of lamb 1 tbsp olive oil 2 large sprigs fresh rosemary salt and freshly ground black pepper 350g/9oz floury potatoes, peeled 250g/9oz celeriac, peeledknob of butter1 tbsp olive oil 350g/9oz floury potatoes, peeled 250g/9oz celeriac, peeled knob of butter 1 tbsp olive oil knob of butter1 level tbsp plain flour225ml/8fl oz hot beef stock100ml/3½fl oz port1 tsp redcurrant jellydash gravy browning2 tsp chopped fresh mint knob of butter 1 level tbsp plain flour 225ml/8fl oz hot beef stock 100ml/3½fl oz port 1 tsp redcurrant jelly dash gravy browning 2 tsp chopped fresh mint Method Preheat the oven to 200C/180C Fan/Gas 6. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp.Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the potato cakes, grate the potato and celeriac into a bowl using a coarse grater. Squeeze to drain all the water out, then tip onto a clean tea towel and squeeze again to ensure that every drop has been removed. Season with salt and pepper. Split into four and shape each portion into a cake (similar to a fish cake). Set aside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the lamb, brush the loins with oil and season with salt and pepper. Heat a frying pan over a high heat and fry them for 30 seconds on each side, or until browned. Lay the rosemary in a roasting tin, sit the browned lamb on top and roast for 8 minutes. Remove and leave to rest – the lamb will remain pink inside. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To make the gravy, heat the butter in a pan, add the flour and whisk until combined. Gradually whisk in the stock and port and bring to the boil. Add the redcurrant jelly and gravy browning. Simmer until smooth and glossy. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp. To cook the potato cakes, heat the butter and oil in a frying pan and fry the cakes for about 5–6 minutes on each side, or until golden-brown and crisp. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve. Add the mint to the gravy just before serving. Carve each loin into four slices on the diagonal. Divide the potato cakes between four plates. Sit two pieces of lamb on top of each potato cake and pour the gravy around the edge. Serve."
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} | 02f874567849352dd78ba3760e30c4528b83aba3cd7cc42679710c85d1c12248 | Poached chicken with carrots, kale and mushrooms recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedcornfedchicke_90894_16x9.jpg Poached chicken makes a deliciously healthy dinner, served with baby turnips, baby carrots, mushrooms and curly kale for a touch of class. 1 whole chicken, legs and thighs removed (you can use them in another dish)1 litre/1¾ pints chicken stocksalt and freshly ground black pepper25g/1oz butter1 tbsp olive oil 1 whole chicken, legs and thighs removed (you can use them in another dish) 1 litre/1¾ pints chicken stock salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 125g/4½oz baby turnips, peeled and halved125g/4½oz Chantenay carrots, or other small carrots75g/3oz curly kale, leaves trimmed and roughly torn75g/3oz frozen peas25g/1oz butter1 tbsp olive oil60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms) 125g/4½oz baby turnips, peeled and halved 125g/4½oz Chantenay carrots, or other small carrots 75g/3oz curly kale, leaves trimmed and roughly torn 75g/3oz frozen peas 25g/1oz butter 1 tbsp olive oil 60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms) Method For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.Meanwhile, carve the breasts from the carcass and pat dry once more.Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside. Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste. Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste. Meanwhile, carve the breasts from the carcass and pat dry once more. Meanwhile, carve the breasts from the carcass and pat dry once more. Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown. Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside. Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine. Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately. | {
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"title": "Poached chicken with carrots, kale and mushrooms recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/poachedcornfedchicke_90894_16x9.jpg Poached chicken makes a deliciously healthy dinner, served with baby turnips, baby carrots, mushrooms and curly kale for a touch of class. 1 whole chicken, legs and thighs removed (you can use them in another dish)1 litre/1¾ pints chicken stocksalt and freshly ground black pepper25g/1oz butter1 tbsp olive oil 1 whole chicken, legs and thighs removed (you can use them in another dish) 1 litre/1¾ pints chicken stock salt and freshly ground black pepper 25g/1oz butter 1 tbsp olive oil 125g/4½oz baby turnips, peeled and halved125g/4½oz Chantenay carrots, or other small carrots75g/3oz curly kale, leaves trimmed and roughly torn75g/3oz frozen peas25g/1oz butter1 tbsp olive oil60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms) 125g/4½oz baby turnips, peeled and halved 125g/4½oz Chantenay carrots, or other small carrots 75g/3oz curly kale, leaves trimmed and roughly torn 75g/3oz frozen peas 25g/1oz butter 1 tbsp olive oil 60g/2½oz black trompette or other wild mushrooms (alternatively, use sliced portobello or chestnut mushrooms) Method For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes.Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside.Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste.Meanwhile, carve the breasts from the carcass and pat dry once more.Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown.For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside.Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine.To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. For the chicken, place the chicken into a large lidded pan with the stock. Cover with the lid, then bring to the boil, reduce the heat and simmer for 20 minutes. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside. Carefully remove the chicken from the pan and pat dry with kitchen paper. Set the chicken aside. Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste. Place the stock back onto the heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes, or until the volume of liquid has slightly reduced. Season with salt and freshly ground black pepper, to taste. Meanwhile, carve the breasts from the carcass and pat dry once more. Meanwhile, carve the breasts from the carcass and pat dry once more. Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown. Heat a frying pan until hot, add the butter and olive oil and the chicken, skin-side down. Fry for 2-3 minutes on both side until golden-brown. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside. For the vegetables, bring a large pan of salted water to the boil. Add the turnips and cook for 3-4 minutes, before adding the carrots. Cook for a further two minutes, then add the kale and peas. Boil for one minute, drain the vegetables and set aside. Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine. Meanwhile, heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 1-2 minutes until just cooked through. Add the drained vegetables to the pan and mix to combine. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately. To serve, divide the vegetables between two soup bowls and place the chicken breasts on top. Ladle the stock over the top and serve immediately."
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} | a9d5eed5cdc31b50a67c28888aa9a15b4f50b1e5bc144d8a78483b0241fe07bf | Stuffed mushrooms recipe
An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stuffed_mushrooms_89898_16x9.jpg Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy. Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt. 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach100g/3½oz goats' cheese or other creamy cheese100g/3½oz roasted red peppers (from a jar) drained and roughly chopped50g/1¾oz cheddar, gratedsqueeze lemon juice, optionalsalt and freshly ground black pepper 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach 100g/3½oz goats' cheese or other creamy cheese 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped 50g/1¾oz cheddar, grated squeeze lemon juice, optional salt and freshly ground black pepper Method Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Recipe tips This recipe can be doubled easily to serve as a starter or a main course for as many people as you like. | {
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"title": "Stuffed mushrooms recipe",
"content": "An average of 4.5 out of 5 stars from 42 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/stuffed_mushrooms_89898_16x9.jpg Stuffed mushrooms make an easy starter or quick supper. Mix and match the toppings to whatever you fancy. Each serving provides 445 kcal, 25g protein, 7g carbohydrate (of which 6g sugars), 34g fat (of which 16g saturates), 5g fibre and 1.9g salt. 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach100g/3½oz goats' cheese or other creamy cheese100g/3½oz roasted red peppers (from a jar) drained and roughly chopped50g/1¾oz cheddar, gratedsqueeze lemon juice, optionalsalt and freshly ground black pepper 4 Portobello mushrooms, stems removed and finely chopped 2 tbsp olive oil ½ onion, finely chopped 2 garlic cloves, finely chopped 200g/7oz spinach 100g/3½oz goats' cheese or other creamy cheese 100g/3½oz roasted red peppers (from a jar) drained and roughly chopped 50g/1¾oz cheddar, grated squeeze lemon juice, optional salt and freshly ground black pepper Method Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted.Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using.Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Heat the oven to 190C/170C Fan/Gas 5. Brush the mushrooms with 1 tablespoon of the olive oil and place, cap side up, on a baking tray. Bake for 20 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Meanwhile, heat the remaining oil in a frying pan. Add the onion and mushroom stems and cook for 3 minutes until beginning to soften. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Add the garlic and spinach and season with salt and pepper. Cook over a medium heat until the spinach has wilted. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Increase the heat and cook until all the liquid in the pan has evaporated. Remove from the heat. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Spoon the goats' cheese, red peppers and half of the Cheddar into a bowl. Add the cooked spinach mix and combine. Season with salt, pepper and a squeeze of lemon juice, if using. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Remove the mushrooms from the oven, turn them over and divide the filling between each one. Sprinkle the remaining Cheddar over the top. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Return to the oven and bake for a further 15 minutes, until the mushrooms are tender and the cheese is golden. Recipe tips This recipe can be doubled easily to serve as a starter or a main course for as many people as you like."
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} | 2614a42e2aa983c03ea3fa357d81540235f579f738114be06554c31d85ada252 | Bresaola salad recipe
An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bresaola_salad_04379_16x9.jpg The tender, air-dried beef, salty olives and shavings of parmesan make this simple salad utterly elegant and delicious. 3 slices bread2 tbsp extra virgin olive oil 3 slices bread 2 tbsp extra virgin olive oil 4 tbsp extra virgin olive oil2 tbsp white wine vinegarsalt and freshly ground black pepper1 garlic clove, left whole and pierced with a knife 4 tbsp extra virgin olive oil 2 tbsp white wine vinegar salt and freshly ground black pepper 1 garlic clove, left whole and pierced with a knife 2 little gem lettuce, leaves separatedsmall handful wild rocket100g/3½oz radishes, sliced20 black olives2 free-range eggs, hard-boiled and quartered80g/3oz bresaola, thinly sliced2 tbsp finely shaved fresh Parmesan, to serve 2 little gem lettuce, leaves separated small handful wild rocket 100g/3½oz radishes, sliced 20 black olives 2 free-range eggs, hard-boiled and quartered 80g/3oz bresaola, thinly sliced 2 tbsp finely shaved fresh Parmesan, to serve Method Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. | {
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"title": "Bresaola salad recipe",
"content": "An average of 4.7 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/bresaola_salad_04379_16x9.jpg The tender, air-dried beef, salty olives and shavings of parmesan make this simple salad utterly elegant and delicious. 3 slices bread2 tbsp extra virgin olive oil 3 slices bread 2 tbsp extra virgin olive oil 4 tbsp extra virgin olive oil2 tbsp white wine vinegarsalt and freshly ground black pepper1 garlic clove, left whole and pierced with a knife 4 tbsp extra virgin olive oil 2 tbsp white wine vinegar salt and freshly ground black pepper 1 garlic clove, left whole and pierced with a knife 2 little gem lettuce, leaves separatedsmall handful wild rocket100g/3½oz radishes, sliced20 black olives2 free-range eggs, hard-boiled and quartered80g/3oz bresaola, thinly sliced2 tbsp finely shaved fresh Parmesan, to serve 2 little gem lettuce, leaves separated small handful wild rocket 100g/3½oz radishes, sliced 20 black olives 2 free-range eggs, hard-boiled and quartered 80g/3oz bresaola, thinly sliced 2 tbsp finely shaved fresh Parmesan, to serve Method Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper.Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing.Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Remove the crusts from the bread and slice into small triangles. Heat the oil in a frying pan, add the bread and fry on both sides until golden-brown. Remove from the pan and drain on kitchen paper. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Meanwhile make the dressing. Combine all the dressing ingredients and whisk together with a fork until you obtain a creamy consistency. Remove the garlic clove from the dressing. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings. Arrange the lettuce leaves, rocket, radishes and olives on a serving dish, pour over the dressing and toss well. Arrange the eggs, bresaola and fried bread in the dish and scatter over the parmesan shavings."
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} | e8732104963a089107af3606a996fdbcc09dc5af80cfa8dbe1911098b5807973 | Turkey, leek and ham pie recipe
An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_leek_and_ham_pie_79037_16x9.jpg A great way to use up the Christmas turkey. Make the filling in advance then add the pastry top and bake just before serving. butter, for frying1 large onion, chopped2 large carrots, sliced into lozenges2 large leeks, sliced into 2cm/¾in pieces, washed 200ml/7fl oz double cream200ml/7fl oz chicken or turkey stock500g/1lb 2oz leftover turkey, cut into bite-size pieces200g/7oz cooked ham, cut into bite-size pieces10 button mushroomspinch cayenne pepper2 tbsp chopped tarragonthyme leavessea salt and freshly ground black pepper225g/8oz frozen puff pastry, defrosted1 free-range egg, beaten2 tbsp parmesan, finely grated butter, for frying 1 large onion, chopped 2 large carrots, sliced into lozenges 2 large leeks, sliced into 2cm/¾in pieces, washed 200ml/7fl oz double cream 200ml/7fl oz chicken or turkey stock 500g/1lb 2oz leftover turkey, cut into bite-size pieces 200g/7oz cooked ham, cut into bite-size pieces 10 button mushrooms pinch cayenne pepper 2 tbsp chopped tarragon thyme leaves sea salt and freshly ground black pepper 225g/8oz frozen puff pastry, defrosted 1 free-range egg, beaten 2 tbsp parmesan, finely grated Method Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat.Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat. Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat. Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Recipe tips For a thicker pie filling, mix equal amounts of cornflour and water in a small bowl and stir this into the filling to thicken. | {
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"url": "https://www.bbc.co.uk/food/recipes/turkey_leek_and_ham_pie_79037",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Turkey, leek and ham pie recipe",
"content": "An average of 4.9 out of 5 stars from 29 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_leek_and_ham_pie_79037_16x9.jpg A great way to use up the Christmas turkey. Make the filling in advance then add the pastry top and bake just before serving. butter, for frying1 large onion, chopped2 large carrots, sliced into lozenges2 large leeks, sliced into 2cm/¾in pieces, washed 200ml/7fl oz double cream200ml/7fl oz chicken or turkey stock500g/1lb 2oz leftover turkey, cut into bite-size pieces200g/7oz cooked ham, cut into bite-size pieces10 button mushroomspinch cayenne pepper2 tbsp chopped tarragonthyme leavessea salt and freshly ground black pepper225g/8oz frozen puff pastry, defrosted1 free-range egg, beaten2 tbsp parmesan, finely grated butter, for frying 1 large onion, chopped 2 large carrots, sliced into lozenges 2 large leeks, sliced into 2cm/¾in pieces, washed 200ml/7fl oz double cream 200ml/7fl oz chicken or turkey stock 500g/1lb 2oz leftover turkey, cut into bite-size pieces 200g/7oz cooked ham, cut into bite-size pieces 10 button mushrooms pinch cayenne pepper 2 tbsp chopped tarragon thyme leaves sea salt and freshly ground black pepper 225g/8oz frozen puff pastry, defrosted 1 free-range egg, beaten 2 tbsp parmesan, finely grated Method Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat.Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat. Preheat the oven to 200C/400F/Gas 6. Heat a large pan over a medium heat. Add a knob of butter and gently cook the onion until soft but not brown. Add the carrots and leek and continue cooking for five minutes until the carrots begin to soften. Cover with the cream and stock and simmer until the sauce starts to thicken. Add the turkey, ham, mushrooms, cayenne and herbs then season to taste with salt and freshly ground black pepper and remove the pan from the heat. Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Pour the filling into a ceramic pie dish. Roll out the pastry to make a lid for the pie and strips to line the rim of the dish. Press the strips onto the rim, moistening them with a little water, then press down the lid firmly and brush with the beaten egg. Sprinkle with the parmesan and cook in the oven for 20 minutes until the pastry is golden-brown. Recipe tips For a thicker pie filling, mix equal amounts of cornflour and water in a small bowl and stir this into the filling to thicken."
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} | e1962539cdfdd588c40428630726d0fc8cbdda6ed00a68f4cc198946588b8b63 | Mini stollen recipe
An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_stollen_10408_16x9.jpg Wrap up edible Christmas gifts of delicious mini stollen. (These can be baked and frozen in advance.) 175g/6oz dried mixed fruits50g/2oz glacé cherries, chopped50g/2oz almonds, chopped2 unwaxed lemons, finely grated zest only¼ tsp ground nutmeg1 tbsp vanilla extract2 tbsp brandy375g/13oz strong white bread flour, plus extra for dusting1 x 7g/⅛oz sachet fast-action dried yeast50g/2oz caster sugar1 free-range egg, beaten70g/2½oz unsalted butter, melted150ml/5fl oz warm milk, plus extra for glazing200g/7oz marzipanicing sugar, for dusting 175g/6oz dried mixed fruits 50g/2oz glacé cherries, chopped 50g/2oz almonds, chopped 2 unwaxed lemons, finely grated zest only ¼ tsp ground nutmeg 1 tbsp vanilla extract 2 tbsp brandy 375g/13oz strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 50g/2oz caster sugar 1 free-range egg, beaten 70g/2½oz unsalted butter, melted 150ml/5fl oz warm milk, plus extra for glazing 200g/7oz marzipan icing sugar, for dusting Method Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside.Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry.Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size.Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes.Preheat the oven to 180C/350F/Gas 4.Divide the marzipan into six pieces and roll each one into a 10cm/4in log.Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal.Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. | {
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"title": "Mini stollen recipe",
"content": "An average of 4.6 out of 5 stars from 7 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mini_stollen_10408_16x9.jpg Wrap up edible Christmas gifts of delicious mini stollen. (These can be baked and frozen in advance.) 175g/6oz dried mixed fruits50g/2oz glacé cherries, chopped50g/2oz almonds, chopped2 unwaxed lemons, finely grated zest only¼ tsp ground nutmeg1 tbsp vanilla extract2 tbsp brandy375g/13oz strong white bread flour, plus extra for dusting1 x 7g/⅛oz sachet fast-action dried yeast50g/2oz caster sugar1 free-range egg, beaten70g/2½oz unsalted butter, melted150ml/5fl oz warm milk, plus extra for glazing200g/7oz marzipanicing sugar, for dusting 175g/6oz dried mixed fruits 50g/2oz glacé cherries, chopped 50g/2oz almonds, chopped 2 unwaxed lemons, finely grated zest only ¼ tsp ground nutmeg 1 tbsp vanilla extract 2 tbsp brandy 375g/13oz strong white bread flour, plus extra for dusting 1 x 7g/⅛oz sachet fast-action dried yeast 50g/2oz caster sugar 1 free-range egg, beaten 70g/2½oz unsalted butter, melted 150ml/5fl oz warm milk, plus extra for glazing 200g/7oz marzipan icing sugar, for dusting Method Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside.Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry.Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size.Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes.Preheat the oven to 180C/350F/Gas 4.Divide the marzipan into six pieces and roll each one into a 10cm/4in log.Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal.Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Mix the dried fruits, cherries, almonds, lemon zest, nutmeg, vanilla extract and brandy together in a bowl. Cover with clingfilm and set aside. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Put the flour, yeast and sugar in a mixing bowl. Add the egg, 50g/2oz of the melted butter and the milk. Mix the ingredients together to form a dough, adding a further 1-2 tablespoons of milk if the dough is a little dry. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the mixture out onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 1-1¼ hours, until the dough has doubled in size. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Turn the dough out on to a lightly floured surface. Gradually knead in the fruit mixture until it is evenly distributed through the dough. Cover with a damp tea towel and leave to rest for 20 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Divide the marzipan into six pieces and roll each one into a 10cm/4in log. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Knead the dough lightly for one minute. Divide into six pieces and roll each piece out into a rectangle. Place a marzipan log just off centre of each piece of dough, brush the edges with a little milk, then fold the dough over the marzipan and press to seal. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Arrange the stollen on baking trays, cover loosely with lightly oiled clingfilm and leave in a warm, draught-free place until doubled in size. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar. Bake the stollen, on the middle shelf of the oven for 20-25 minutes, or until risen and golden-brown. Cool on wire racks, then dust liberally with icing sugar."
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} | 88d73c4300abe438713e73410ebf0de30a3217ebbee1e136a76141160a8d7d39 | Roasted vegetable and goats' cheese tart recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_and_93500_16x9.jpg This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. 500g/1lb 2oz table salt2 egg whites4 small fresh beetroot, trimmed but not peeled 500g/1lb 2oz table salt 2 egg whites 4 small fresh beetroot, trimmed but not peeled 1 courgette, trimmed, chopped into medium-sized pieces1 head fennel, fronds trimmed, chopped into medium-sized pieces2 garlic cloves, peeled, left whole2 tbsp olive oil, plus extra for drizzling10 cherry tomatoes3-4 sprigs fresh thyme320g/12oz sheet ready-rolled puff pastryplain flour, for dusting1 free-range egg yolk, beaten150g/5oz soft goats' cheesesalt and freshly ground black pepper 1 courgette, trimmed, chopped into medium-sized pieces 1 head fennel, fronds trimmed, chopped into medium-sized pieces 2 garlic cloves, peeled, left whole 2 tbsp olive oil, plus extra for drizzling 10 cherry tomatoes 3-4 sprigs fresh thyme 320g/12oz sheet ready-rolled puff pastry plain flour, for dusting 1 free-range egg yolk, beaten 150g/5oz soft goats' cheese salt and freshly ground black pepper Method For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry.Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour.When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside.Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese.Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Recipe tips If you don't have time to salt-roast the beetroot, peel it, chop it and throw it into the roasting tray with the other vegetables. | {
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"title": "Roasted vegetable and goats' cheese tart recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roasted_vegetable_and_93500_16x9.jpg This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. 500g/1lb 2oz table salt2 egg whites4 small fresh beetroot, trimmed but not peeled 500g/1lb 2oz table salt 2 egg whites 4 small fresh beetroot, trimmed but not peeled 1 courgette, trimmed, chopped into medium-sized pieces1 head fennel, fronds trimmed, chopped into medium-sized pieces2 garlic cloves, peeled, left whole2 tbsp olive oil, plus extra for drizzling10 cherry tomatoes3-4 sprigs fresh thyme320g/12oz sheet ready-rolled puff pastryplain flour, for dusting1 free-range egg yolk, beaten150g/5oz soft goats' cheesesalt and freshly ground black pepper 1 courgette, trimmed, chopped into medium-sized pieces 1 head fennel, fronds trimmed, chopped into medium-sized pieces 2 garlic cloves, peeled, left whole 2 tbsp olive oil, plus extra for drizzling 10 cherry tomatoes 3-4 sprigs fresh thyme 320g/12oz sheet ready-rolled puff pastry plain flour, for dusting 1 free-range egg yolk, beaten 150g/5oz soft goats' cheese salt and freshly ground black pepper Method For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry.Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour.When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside.Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg.Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese.Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Pour the salt into a large mixing bowl and stir in the egg whites, a little at a time, until the mixture takes on a thick, cement-like consistency that is firm enough to roll into a ball that will hold its shape (you may not need to use all the egg whites). Set aside any remaining egg whites to use for the egg wash on the pastry. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. Spread the egg white and salt mixture all over the beetroot until completely covered. Place the coated beetroot onto a baking tray and bake in the oven for one hour. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. When the beetroot has cooked, bash the salt crust with the edge of a spoon until it falls away, then peel and slice the beetroot. Set aside. Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Put the courgette, fennel and garlic cloves into a roasting tray and drizzle over the olive oil, then mix to coat all the vegetables in the oil. Add the sprigs of thyme and roast in the oven for 15-20 minutes, or until the vegetables are just starting to go tender. Set aside to cool slightly (discard the thyme stalks and pop the garlic out of its skin). Increase the oven temperature to 200C/400F/Gas 6. Increase the oven temperature to 200C/400F/Gas 6. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Beat the egg yolk in a bowl with any remaining egg whites. Lay the ready-rolled sheet of puff pastry onto a lightly floured baking tray and brush the edge with a thick border of beaten egg. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Scatter the roasted vegetables, beetroot and cherry tomatoes inside the egg-wash border and crumble over the goats' cheese. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Drizzle the tart with a little more olive oil and season, to taste, with salt and freshly ground black pepper. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Bake the tart in the oven for about 20 minutes, or until the pastry is crisp and golden-brown. Serve immediately. Recipe tips If you don't have time to salt-roast the beetroot, peel it, chop it and throw it into the roasting tray with the other vegetables."
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} | 199f02ac4a6d58b0da83c95ed59c435d689880ca1b357400f23a0a272ca2933a | Roast pork recipe
An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_58280_16x9.jpg Roast pork shoulder with the perfect crackling gets a Hairy Bikers' Med makeover with smoky Spanish spices. Serve with simple potatoes and the tasty pan juices. 2–2.5kg/4lb 8oz–5lb 8oz boned pork shoulder, rolled, skin scored1 tbsp olive oil½ lemon, juice only2 onions, thickly slicedsalt 2–2.5kg/4lb 8oz–5lb 8oz boned pork shoulder, rolled, skin scored 1 tbsp olive oil ½ lemon, juice only 2 onions, thickly sliced salt 4 garlic cloves, crushed1 red chilli, finely chopped1 tbsp fennel seeds, lightly crushed4 cloves, ground½ tsp black peppercorns, crushed1 tsp smoked paprika1 tsp ground cinnamon1 tsp dried thyme (or 1 tbsp finely chopped fresh thyme)1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)3 tbsp olive oil1 tbsp red wine or sherry vinegar 4 garlic cloves, crushed 1 red chilli, finely chopped 1 tbsp fennel seeds, lightly crushed 4 cloves, ground ½ tsp black peppercorns, crushed 1 tsp smoked paprika 1 tsp ground cinnamon 1 tsp dried thyme (or 1 tbsp finely chopped fresh thyme) 1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano) 3 tbsp olive oil 1 tbsp red wine or sherry vinegar 1 tbsp plain flour100ml/3½fl oz white wine or Fino sherry 1 tbsp plain flour 100ml/3½fl oz white wine or Fino sherry Method Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt.Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt.Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat.Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub. Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt. Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt. Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat. Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub. | {
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"title": "Roast pork recipe",
"content": "An average of 4.6 out of 5 stars from 18 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/roast_pork_58280_16x9.jpg Roast pork shoulder with the perfect crackling gets a Hairy Bikers' Med makeover with smoky Spanish spices. Serve with simple potatoes and the tasty pan juices. 2–2.5kg/4lb 8oz–5lb 8oz boned pork shoulder, rolled, skin scored1 tbsp olive oil½ lemon, juice only2 onions, thickly slicedsalt 2–2.5kg/4lb 8oz–5lb 8oz boned pork shoulder, rolled, skin scored 1 tbsp olive oil ½ lemon, juice only 2 onions, thickly sliced salt 4 garlic cloves, crushed1 red chilli, finely chopped1 tbsp fennel seeds, lightly crushed4 cloves, ground½ tsp black peppercorns, crushed1 tsp smoked paprika1 tsp ground cinnamon1 tsp dried thyme (or 1 tbsp finely chopped fresh thyme)1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano)3 tbsp olive oil1 tbsp red wine or sherry vinegar 4 garlic cloves, crushed 1 red chilli, finely chopped 1 tbsp fennel seeds, lightly crushed 4 cloves, ground ½ tsp black peppercorns, crushed 1 tsp smoked paprika 1 tsp ground cinnamon 1 tsp dried thyme (or 1 tbsp finely chopped fresh thyme) 1 tsp dried oregano (or 1 tbsp finely chopped fresh oregano) 3 tbsp olive oil 1 tbsp red wine or sherry vinegar 1 tbsp plain flour100ml/3½fl oz white wine or Fino sherry 1 tbsp plain flour 100ml/3½fl oz white wine or Fino sherry Method Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt.Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt.Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat.Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub. Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt. Preheat the oven to 230C/210C Fan/Gas 8. For the rub, mix all the rub ingredients together with a pinch of salt. Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Push the rub into the score lines of the pork skin and deep into the flesh – you should be able to do this without cutting through the meat as the joint is rolled. Wipe off any excess from the skin, then rub with the olive oil and pour over the lemon juice. Sprinkle the skin with salt. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat. Spread the onion over the base of a roasting tin and place the pork on top. Add 250ml/9fl oz water. Roast on the high heat for half an hour – after this point the skin should be starting to crisp up and brown. Reduce the heat to 180C/160C Fan/Gas 4, then continue to roast for 25 minutes per half kilo of meat. Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). Remove the pork from the oven and leave to rest, lightly covered with foil, for at least 15 minutes. Strain off the contents of the roasting tin, arranging the onions around the pork if you like, then wait for the liquid to settle. Skim off the fat (there will be quite a lot). If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. If making gravy, sprinkle a tablespoon of flour over the roasting tin and stir over a medium heat until you have scraped up anything stuck to the base of the tin. Add the wine or sherry and mix until you have a roux-like paste. Add the skimmed pan juices and thin with a little more water if necessary to make a gravy. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub. Alternatively, simply serve the pork with the skimmed pan juices – they will have plenty of flavour from the rub."
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} | d16fac6cacae40b36ab5623fab22b56742f5e41de5b3088bf426d22da4154b73 | Christmas popcorn recipe
An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_popcorn_55253_16x9.jpg Sprinkle popcorn with a little festive spice for a tempting treat that is sure to be pop-ular with family and friends. 1 tsp vegetable oil50g/1¾oz popcorn2 tbsp cocoa1 tsp ground ginger3 oranges, zest only3 tbsp runny honey 1 tsp vegetable oil 50g/1¾oz popcorn 2 tbsp cocoa 1 tsp ground ginger 3 oranges, zest only 3 tbsp runny honey Method Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. | {
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"title": "Christmas popcorn recipe",
"content": "An average of 4.3 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/christmas_popcorn_55253_16x9.jpg Sprinkle popcorn with a little festive spice for a tempting treat that is sure to be pop-ular with family and friends. 1 tsp vegetable oil50g/1¾oz popcorn2 tbsp cocoa1 tsp ground ginger3 oranges, zest only3 tbsp runny honey 1 tsp vegetable oil 50g/1¾oz popcorn 2 tbsp cocoa 1 tsp ground ginger 3 oranges, zest only 3 tbsp runny honey Method Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Heat the oil for 20-30 seconds over a medium heat in a large lidded saucepan. Add the popcorn, cover with a lid and cook for a few minutes, until it has all popped, giving it a shake halfway through. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve. Tip the popcorn into a bowl. While it is still hot, sieve over the cocoa and ginger, then sprinkle over the orange zest and drizzle on the honey. Mix well and serve."
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} | c4c63f266d273923ba74a54131ed967af57ad979813c5bc8c5a0fba77bfaa034 | Low-fat Christmas pavlova recipe
An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reduced-sugar_christmas_17533_16x9.jpg The tastiest Christmas wreath you are ever likely to meet. Plus it has less sugar than most meringues meaning you can have your wreath and eat it too. 5 medium free-range egg whites150g/5½oz caster sugar250g/9oz low-fat natural yoghurt1 orange, finely grated zest and 1 tbsp juicedrop of almond extractpinch cinnamon200g/7oz raspberries50g/1¾oz flaked almonds, toasted1 square of dark chocolate 5 medium free-range egg whites 150g/5½oz caster sugar 250g/9oz low-fat natural yoghurt 1 orange, finely grated zest and 1 tbsp juice drop of almond extract pinch cinnamon 200g/7oz raspberries 50g/1¾oz flaked almonds, toasted 1 square of dark chocolate Method Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold.Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold. Turn off the oven, leave the door ajar and leave until the meringues are cold. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Recipe tips Transform leftover egg yolks into tasty custard. | {
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"title": "Low-fat Christmas pavlova recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/reduced-sugar_christmas_17533_16x9.jpg The tastiest Christmas wreath you are ever likely to meet. Plus it has less sugar than most meringues meaning you can have your wreath and eat it too. 5 medium free-range egg whites150g/5½oz caster sugar250g/9oz low-fat natural yoghurt1 orange, finely grated zest and 1 tbsp juicedrop of almond extractpinch cinnamon200g/7oz raspberries50g/1¾oz flaked almonds, toasted1 square of dark chocolate 5 medium free-range egg whites 150g/5½oz caster sugar 250g/9oz low-fat natural yoghurt 1 orange, finely grated zest and 1 tbsp juice drop of almond extract pinch cinnamon 200g/7oz raspberries 50g/1¾oz flaked almonds, toasted 1 square of dark chocolate Method Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold.Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Preheat the oven to 120C/100C Fan/Gas ½. Line a baking tray with parchment paper. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Whisk the egg whites in a clean glass bowl until soft peaks form. Add the sugar a teaspoon at a time and continue to whisk until you have stiff peaks and the meringue looks glossy. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Arrange 8 large spoonfuls of the mixture in a circle on the prepared tray in a ring to form a wreath. Bake for 30 minutes, then reduce the oven to 110C/90C Fan/Gas ¼ and bake for another 1½ hours. Turn off the oven, leave the door ajar and leave until the meringues are cold. Turn off the oven, leave the door ajar and leave until the meringues are cold. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Just before serving, make the topping. Mix together the yoghurt, orange zest and juice, almond extract and cinnamon. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Top the meringue with the yoghurt mixture and then scatter over the raspberries and almonds. Finely grate over the chocolate and serve. Recipe tips Transform leftover egg yolks into tasty custard."
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} | b9a686947028084d1b7807ae3ca074a12e85c2b1afb32f3b485c891b6cba47e7 | Low-fat roast potatoes recipe
An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fat_roast_potatoes_35344_16x9.jpg Want to know the secret to lower calorie roast potatoes? Use cooking oil spray and a very hot oven. It gives the potatoes a crunch with much less fat than the usual recipe. Each serving provides 176 kcal, 4g protein, 37g carbohydrates (of which 2g sugars), 0.5g fat (of which 0.1g saturates), 4g fibre and 0.2g salt. 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunkscooking oil spraysalt and freshly ground black pepper 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunks cooking oil spray salt and freshly ground black pepper Method Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. | {
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"title": "Low-fat roast potatoes recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/low-fat_roast_potatoes_35344_16x9.jpg Want to know the secret to lower calorie roast potatoes? Use cooking oil spray and a very hot oven. It gives the potatoes a crunch with much less fat than the usual recipe. Each serving provides 176 kcal, 4g protein, 37g carbohydrates (of which 2g sugars), 0.5g fat (of which 0.1g saturates), 4g fibre and 0.2g salt. 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunkscooking oil spraysalt and freshly ground black pepper 1.2kg/2lb 12oz floury potatoes, such as King Edward, peeled, cut into chunks cooking oil spray salt and freshly ground black pepper Method Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Preheat the oven to 230C/210C Fan/Gas 8 or its hottest setting. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Boil the potatoes in lightly salted boiling water for 3-4 minutes, then drain in a colander. Fluff up the edges using a fork, then season with salt and pepper, spray well with cooking oil spray. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over. Tip the potatoes into a large baking tray and roast for 25 minutes. Mix them around, spray with more cooking oil spray and roast for a further 25 minutes, until golden-brown all over."
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} | 937795a950c0b6c2106c8585f779c4ff5ba590d260b2ef8bec83a265f290d8fc | Roast parsnips and carrots recipe
An average of 5.0 out of 5 stars from 4 ratings Jazz up roast carrot and parsnips with a salty sprinkle of Parmesan. This recipe is perfect for prepping in advance giving you more room in your oven on Christmas day. Find out how to make ahead in the tips section. 7-8 carrots, peeled and trimmed7-8 parsnips, peeled and trimmed3 tbsp olive oil 30g/1oz Parmesan, gratedsalt and freshly ground black pepper 7-8 carrots, peeled and trimmed 7-8 parsnips, peeled and trimmed 3 tbsp olive oil 30g/1oz Parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting).Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Recipe tips To make ahead, simply remove the vegetables from the oven 5 minutes before the end of the cooking time. Leave to cool, then transfer to the freezer. To reheat, tip the frozen vegetables into a roasting tray and roast for 10-15 minutes, or until piping hot. Make the process easier by using disposable foil roasting tins which can also be frozen. | {
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"title": "Roast parsnips and carrots recipe",
"content": "An average of 5.0 out of 5 stars from 4 ratings Jazz up roast carrot and parsnips with a salty sprinkle of Parmesan. This recipe is perfect for prepping in advance giving you more room in your oven on Christmas day. Find out how to make ahead in the tips section. 7-8 carrots, peeled and trimmed7-8 parsnips, peeled and trimmed3 tbsp olive oil 30g/1oz Parmesan, gratedsalt and freshly ground black pepper 7-8 carrots, peeled and trimmed 7-8 parsnips, peeled and trimmed 3 tbsp olive oil 30g/1oz Parmesan, grated salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting).Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Cut the carrots and parsnips in half lengthways and cut any particularly large pieces in half again. Bring a large saucepan of water to the boil and add the vegetables. Boil for 3 minutes, or until the vegetables are just beginning to soften (you want them to keep their shape while roasting). Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Drain well and divide between 2 roasting trays (if the tray is crowded the vegetables won’t crisp up as well). Add the oil and mix to coat the vegetables. Season with salt and pepper and top with the Parmesan. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Roast for 25 minutes or until the carrots and parsnips are golden-brown at the edges. Recipe tips To make ahead, simply remove the vegetables from the oven 5 minutes before the end of the cooking time. Leave to cool, then transfer to the freezer. To reheat, tip the frozen vegetables into a roasting tray and roast for 10-15 minutes, or until piping hot. Make the process easier by using disposable foil roasting tins which can also be frozen."
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} | 494cdeb6087f6b58f2248f7e06eb02522b1a75bd9262df0b35aa20f16f172a25 | Mince pies recipe
An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincepies_73207_16x9.jpg Mince pies are a Christmas staple and this really easy mince pie recipe will soon become a family favourite. Use your favourite mincemeat and dust with beautiful icing sugar for an impressive festive treat. 350g/12oz high quality mincemeat, preferably homemade200g/7oz plain flour, sifted40g/1½oz golden caster sugar75g/2¾oz ground almonds125g/4½oz unsalted butter, diced1 large free-range egg, beatenmilk, to glaze 350g/12oz high quality mincemeat, preferably homemade 200g/7oz plain flour, sifted 40g/1½oz golden caster sugar 75g/2¾oz ground almonds 125g/4½oz unsalted butter, diced 1 large free-range egg, beaten milk, to glaze Method Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Recipe tips To create the snowflake pattern, use a festive doily as a template and sprinkle with icing sugar. | {
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"title": "Mince pies recipe",
"content": "An average of 4.6 out of 5 stars from 33 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/mincepies_73207_16x9.jpg Mince pies are a Christmas staple and this really easy mince pie recipe will soon become a family favourite. Use your favourite mincemeat and dust with beautiful icing sugar for an impressive festive treat. 350g/12oz high quality mincemeat, preferably homemade200g/7oz plain flour, sifted40g/1½oz golden caster sugar75g/2¾oz ground almonds125g/4½oz unsalted butter, diced1 large free-range egg, beatenmilk, to glaze 350g/12oz high quality mincemeat, preferably homemade 200g/7oz plain flour, sifted 40g/1½oz golden caster sugar 75g/2¾oz ground almonds 125g/4½oz unsalted butter, diced 1 large free-range egg, beaten milk, to glaze Method Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.)Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6.Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Lightly butter a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed. Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Place the flour, sugar, almonds and butter in a food processor and process briefly until resembling breadcrumbs, then slowly add the egg through the feeder tube. (Or rub the butter into the dry ingredients by hand and stir in the egg.) Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Cut out another 12 slightly smaller discs and use to cover the mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/180C Fan/Gas 6. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Bake the pies for 20 minutes until golden brown. Remove to a wire rack and serve warm. Recipe tips To create the snowflake pattern, use a festive doily as a template and sprinkle with icing sugar."
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} | e702ee01a925bf30e2391c4660ecad0c6f7da50cd42cc71d796899ca939b2986 | Baked Alaska recipe
For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer.Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment.Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside.In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time.Beat in the melted chocolate, then gently fold in the flour until combined.Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away).Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully.For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula.For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed).To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film.Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour.Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate.Serve immediately with the chocolate sauce. For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer. Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment. Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time. In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time. Beat in the melted chocolate, then gently fold in the flour until combined. Beat in the melted chocolate, then gently fold in the flour until combined. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away). Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away). Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully. Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully. For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula. For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed). For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed). To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film. Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film. Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour. Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour. Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate. Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate. Serve immediately with the chocolate sauce. Serve immediately with the chocolate sauce. | {
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"title": "Baked Alaska recipe",
"content": "For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer.Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment.Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside.In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time.Beat in the melted chocolate, then gently fold in the flour until combined.Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away).Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully.For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula.For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed).To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film.Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour.Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate.Serve immediately with the chocolate sauce. For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. For the base, line the pudding basin with two layers of cling film, leaving enough hanging over the edge to cover the sides of the basin. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer. Place the ice cream in the basin (you may need to allow it to soften for a few minutes, but don't let it melt) and press down to get a smooth surface , giving it a few gentle bangs to help remove any air holes. Cover the top with the cling film and return it to the freezer. Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment. Preheat the oven to 180C/350F/Gas 4, butter the sides of the cake tin and line the base with a disc of baking parchment. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. Place the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave until just melted, stirring occasionally, then remove from the heat and set aside. In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time. In a large bowl or in an electric food mixer, cream the butter until soft. Add the sugar and beat until the mixture is light and fluffy. Gradually add the eggs to the creamed butter mixture, beating all the time. Beat in the melted chocolate, then gently fold in the flour until combined. Beat in the melted chocolate, then gently fold in the flour until combined. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean. Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away). Remove the cake from the oven and turn the temperature up to 220C/425F/Gas 7 (if cooking the meringue straight away). Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully. Allow the cake to cool down in the tin for 10 minutes, then loosen around the edges with a small, sharp knife and carefully remove the cake. Place on a wire rack to cool down fully. For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. For the meringue, in a large, spotlessly clean bowl, whisk the egg whites until they form soft peaks when the whisk is removed. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula. Add half of the caster sugar and the cream of tartar and whisk until stiff peaks form when the whisk is removed and the meringue is satiny and glossy. Fold in the remaining sugar with a metal spoon or spatula. For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed). For the chocolate sauce, place the cream in a saucepan and bring to the boil. Add the chocolate and stir until just melted, then add the rum or brandy (if using). Set aside until ready to serve (reheat the sauce gently if needed). To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). To assemble, once the cake has cooled, place it in the middle of a baking tray (one that is completely flat, with no 'lip', so that the baked Alaska can be removed easily). Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film. Take the ice cream out of the freezer. With the help of the cling film, remove the ice cream from the pudding bowl and place it upside down on the cake, remove all the cling film. Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Quickly spoon over the meringue, spreading it thickly and in peaks over the ice cream and the sides of the cake right down to the baking tray. You can cook the baked Alaska immediately or you can return it to the freezer for up to an hour (it will take an extra 3-4 minutes in the oven if cooking from frozen). Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour. Place in the centre of the hot oven for 3-4 minutes or until the meringue is set on the outside and golden in colour. Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate. Carefully transfer the baked Alaska to a serving plate, using a palette knife dipped in hot water to help you slide and push it onto the plate. Serve immediately with the chocolate sauce. Serve immediately with the chocolate sauce."
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} | 12723bc09729dc994366e92939da14fe8873a1d0b4ce7303f3c4dedfd2dce70e | Stilton and toasted walnut balls recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stiltonandtoastedwal_78906_16x9.jpg These easy Stilton and walnut balls make great Christmas nibbles. knob of butter50g/2oz walnut halves200g/7oz Stilton, crumbled, at room temperature50g/2oz unsalted butter, softened1 tbsp port1 tbsp green peppercorns1 tbsp flatleaf parsley knob of butter 50g/2oz walnut halves 200g/7oz Stilton, crumbled, at room temperature 50g/2oz unsalted butter, softened 1 tbsp port 1 tbsp green peppercorns 1 tbsp flatleaf parsley Method Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl.Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.To serve, pop a cocktail stick into each one and pile onto a plate. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl. Mix the parsley into the chopped nuts and place into a small bowl. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. To serve, pop a cocktail stick into each one and pile onto a plate. To serve, pop a cocktail stick into each one and pile onto a plate. | {
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"title": "Stilton and toasted walnut balls recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/stiltonandtoastedwal_78906_16x9.jpg These easy Stilton and walnut balls make great Christmas nibbles. knob of butter50g/2oz walnut halves200g/7oz Stilton, crumbled, at room temperature50g/2oz unsalted butter, softened1 tbsp port1 tbsp green peppercorns1 tbsp flatleaf parsley knob of butter 50g/2oz walnut halves 200g/7oz Stilton, crumbled, at room temperature 50g/2oz unsalted butter, softened 1 tbsp port 1 tbsp green peppercorns 1 tbsp flatleaf parsley Method Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped.Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl.Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve.To serve, pop a cocktail stick into each one and pile onto a plate. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Heat a knob of butter in the frying pan, and fry the walnut halves for 1-2 minutes until they are just toasted. Allow to cool and then blend in a food processor until finely chopped. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Roughly mash the Stilton and butter together in a bowl. Mash in the port and peppercorns, then chill in the fridge for at least three hours but preferably overnight. Mix the parsley into the chopped nuts and place into a small bowl. Mix the parsley into the chopped nuts and place into a small bowl. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. Roll teaspoonfuls of the mixture into small balls, then dip them into chopped nuts until evenly coated. Place onto a tray lined with baking paper and chill in the fridge until ready to serve. To serve, pop a cocktail stick into each one and pile onto a plate. To serve, pop a cocktail stick into each one and pile onto a plate."
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} | 0f5e2e997806d52d9e469d2b722b00213b31529140aa9d5213fdc2b518a0526d | Red onion and Brie tartlets recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_onion_and_brie_80420_16x9.jpg These vegetarian nibbles are wickedly addictive and just perfect as canapés at a drinks party. 250g/8oz ready-made shortcrust pastry2 tbsp olive oil2 medium red onions, peeled, sliced1 garlic clove, peeled, thinly sliced1tsp chopped fresh thyme leaves1 tsp white wine vinegar1 tsp dark soft brown sugarsalt and freshly ground black pepper125g/4oz Brie, cut into 24 small pieces 250g/8oz ready-made shortcrust pastry 2 tbsp olive oil 2 medium red onions, peeled, sliced 1 garlic clove, peeled, thinly sliced 1tsp chopped fresh thyme leaves 1 tsp white wine vinegar 1 tsp dark soft brown sugar salt and freshly ground black pepper 125g/4oz Brie, cut into 24 small pieces Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool.Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly.Increase the heat, add the garlic and thyme and cook for a further five minutes.Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper.To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Increase the heat, add the garlic and thyme and cook for a further five minutes. Increase the heat, add the garlic and thyme and cook for a further five minutes. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. | {
"data_info": {
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"url": "https://www.bbc.co.uk/food/recipes/red_onion_and_brie_80420",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Red onion and Brie tartlets recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/red_onion_and_brie_80420_16x9.jpg These vegetarian nibbles are wickedly addictive and just perfect as canapés at a drinks party. 250g/8oz ready-made shortcrust pastry2 tbsp olive oil2 medium red onions, peeled, sliced1 garlic clove, peeled, thinly sliced1tsp chopped fresh thyme leaves1 tsp white wine vinegar1 tsp dark soft brown sugarsalt and freshly ground black pepper125g/4oz Brie, cut into 24 small pieces 250g/8oz ready-made shortcrust pastry 2 tbsp olive oil 2 medium red onions, peeled, sliced 1 garlic clove, peeled, thinly sliced 1tsp chopped fresh thyme leaves 1 tsp white wine vinegar 1 tsp dark soft brown sugar salt and freshly ground black pepper 125g/4oz Brie, cut into 24 small pieces Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool.Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly.Increase the heat, add the garlic and thyme and cook for a further five minutes.Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper.To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Roll the pastry out until 0.25cm/⅛in thickness and cut 24 circles from it, using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove the pastry from the oven and set aside to cool. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Heat the oil in a frying pan and fry the onions over a low heat for 15 minutes, stirring regularly. Increase the heat, add the garlic and thyme and cook for a further five minutes. Increase the heat, add the garlic and thyme and cook for a further five minutes. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. Add the vinegar and brown sugar and cook, stirring well, until the onions have caramelised. Season to taste with salt and freshly ground black pepper. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie. To assemble the tartlets, spoon some of the red onion mixture into each pastry circle and top with a piece of brie."
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} | e74103ae9495958bb4ac304af09a330ba6a561b127560f6811c7f38dd3ba50ff | Olive breadsticks recipe
An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_breadsticks_79125_16x9.jpg These pencil-thin sticks studded with green olives are great served with olive oil or your favourite dips for a party. Equipment and preparation: You will need a mixer fitted with a dough hook. 1kg/2lb 2oz strong white bread flour, plus extra for dusting20g/¾oz salt20g/¾oz instant yeast800ml/1½ pints tepid water4 tbsp olive oil, plus extra for oiling1 x 1kg/2lb 2oz jar pitted green olives in brine, drainedfine semolina, for dusting (optional) 1kg/2lb 2oz strong white bread flour, plus extra for dusting 20g/¾oz salt 20g/¾oz instant yeast 800ml/1½ pints tepid water 4 tbsp olive oil, plus extra for oiling 1 x 1kg/2lb 2oz jar pitted green olives in brine, drained fine semolina, for dusting (optional) Method Oil two 2-3 litre/3½-5¼ pints square plastic container.Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour.Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7.Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart.Bake the dough sticks for 10-15 minutes. Cool on wire rack. Oil two 2-3 litre/3½-5¼ pints square plastic container. Oil two 2-3 litre/3½-5¼ pints square plastic container. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed. Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour. Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour. Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7. Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7. Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart. Bake the dough sticks for 10-15 minutes. Cool on wire rack. Bake the dough sticks for 10-15 minutes. Cool on wire rack. | {
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"title": "Olive breadsticks recipe",
"content": "An average of 4.5 out of 5 stars from 10 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/olive_breadsticks_79125_16x9.jpg These pencil-thin sticks studded with green olives are great served with olive oil or your favourite dips for a party. Equipment and preparation: You will need a mixer fitted with a dough hook. 1kg/2lb 2oz strong white bread flour, plus extra for dusting20g/¾oz salt20g/¾oz instant yeast800ml/1½ pints tepid water4 tbsp olive oil, plus extra for oiling1 x 1kg/2lb 2oz jar pitted green olives in brine, drainedfine semolina, for dusting (optional) 1kg/2lb 2oz strong white bread flour, plus extra for dusting 20g/¾oz salt 20g/¾oz instant yeast 800ml/1½ pints tepid water 4 tbsp olive oil, plus extra for oiling 1 x 1kg/2lb 2oz jar pitted green olives in brine, drained fine semolina, for dusting (optional) Method Oil two 2-3 litre/3½-5¼ pints square plastic container.Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour.Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7.Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart.Bake the dough sticks for 10-15 minutes. Cool on wire rack. Oil two 2-3 litre/3½-5¼ pints square plastic container. Oil two 2-3 litre/3½-5¼ pints square plastic container. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed. Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed. Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour. Put the dough into the oiled containers and leave until they have at least tripled in size – for approximately an hour. Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7. Line four baking trays with baking parchment or silicone paper and preheat the oven to 220C/425F/Gas 7. Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the work surface heavily with flour – add some semolina too, if you have some. Carefully tip the dough onto the surface. It will be very loose and flowing – but don’t worry. Rather than knocking it back, handle it gently so that you keep as much air in the dough as possible. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart. Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 36 strips. Stretch each piece out until 20-25cm/8-10in long. Place six strips onto each of the prepared baking trays, spacing them apart. Bake the dough sticks for 10-15 minutes. Cool on wire rack. Bake the dough sticks for 10-15 minutes. Cool on wire rack."
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} | 71aa6f9665bab640bbb84eb13f10f66e456df513c5d46eda67a971cd4f1c4d51 | Leftover turkey and ham pie recipe - BBC Food recipe
An average of 4.8 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_turkey_and_ham_95969_16x9.jpg You'll be glad of all that leftover turkey when you taste this delicious pie! It will also use up ham, gravy and a little sherry. A brilliant Boxing Day feast. For this recipe you will need a 1.2-1.5 litre/2-2½ pint pie dish. 400g/14oz plain flour, plus extra for dusting pinch of salt65g/2¼oz chilled butter 160g/5¾oz frozen butter 400g/14oz plain flour, plus extra for dusting pinch of salt 65g/2¼oz chilled butter 160g/5¾oz frozen butter 45g/1½oz butter2 large leeks, washed and roughly sliced1 orange, juice and finely grated zest only50ml/2fl oz medium sherry3 tbsp plain flour500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)1 heaped tsp wholegrain mustard600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces250g/9oz cooked ham, cut into bite-sized pieces2 tbsp roughly chopped tarragon200ml/7fl oz single cream1 free-range egg, beaten for egg washsalt and white pepper 45g/1½oz butter 2 large leeks, washed and roughly sliced 1 orange, juice and finely grated zest only 50ml/2fl oz medium sherry 3 tbsp plain flour 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock) 1 heaped tsp wholegrain mustard 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces 250g/9oz cooked ham, cut into bite-sized pieces 2 tbsp roughly chopped tarragon 200ml/7fl oz single cream 1 free-range egg, beaten for egg wash salt and white pepper Method For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.Preheat the oven to 200C/180C Fan/Gas 6. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz). For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz). Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling. Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. Recipe tips When reheating cold meat it's important to get it piping hot to ensure any bacteria has been killed. | {
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"title": "Leftover turkey and ham pie recipe - BBC Food recipe",
"content": "An average of 4.8 out of 5 stars from 55 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/leftover_turkey_and_ham_95969_16x9.jpg You'll be glad of all that leftover turkey when you taste this delicious pie! It will also use up ham, gravy and a little sherry. A brilliant Boxing Day feast. For this recipe you will need a 1.2-1.5 litre/2-2½ pint pie dish. 400g/14oz plain flour, plus extra for dusting pinch of salt65g/2¼oz chilled butter 160g/5¾oz frozen butter 400g/14oz plain flour, plus extra for dusting pinch of salt 65g/2¼oz chilled butter 160g/5¾oz frozen butter 45g/1½oz butter2 large leeks, washed and roughly sliced1 orange, juice and finely grated zest only50ml/2fl oz medium sherry3 tbsp plain flour500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock)1 heaped tsp wholegrain mustard600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces250g/9oz cooked ham, cut into bite-sized pieces2 tbsp roughly chopped tarragon200ml/7fl oz single cream1 free-range egg, beaten for egg washsalt and white pepper 45g/1½oz butter 2 large leeks, washed and roughly sliced 1 orange, juice and finely grated zest only 50ml/2fl oz medium sherry 3 tbsp plain flour 500ml/18fl oz chicken stock (or 250ml/9fl oz leftover gravy and 250ml/9fl oz stock) 1 heaped tsp wholegrain mustard 600g/1lb 5oz leftover turkey meat, cut into bite-sized pieces 250g/9oz cooked ham, cut into bite-sized pieces 2 tbsp roughly chopped tarragon 200ml/7fl oz single cream 1 free-range egg, beaten for egg wash salt and white pepper Method For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz).Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt.Preheat the oven to 200C/180C Fan/Gas 6. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling.Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too.Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz). For the pastry, mix the flour and salt together in a bowl. Rub in the chilled butter using your fingertips. Gradually add enough cold water to form a dough (about 150-180ml/5-6fl oz). Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. Lightly dust the work surface with flour and roll the dough into a rectangle. Grate 60g/2¼oz of the frozen butter over the bottom two thirds of the dough. Fold down the top third and fold up the top third as if folding a letter. Turn by 90 degrees and roll out again. Repeat, adding the remaining frozen butter and fold as before. Rest in the fridge for 30 minutes before using. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt. For the filling, melt the butter in a large frying pan over a medium heat and add the leeks to the pan with the orange juice, zest and sherry. Cover and cook gently for 6 minutes, stirring occasionally until the leeks are just tender. Remove the lid and increase the heat, reduce the volume of liquid until you are left with a few spoonfuls of buttery liquid. Sprinkle the flour over the leeks and stir to mix evenly. Gradually stir in the stock and simmer for 5 minutes until the sauce has thickened slightly. Add the mustard, turkey and ham and stir. Finally add the tarragon and cream. Season to taste with a little white pepper and salt. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling. Pour the pie filling and sauce into a 1.2-1.5 litre/2-2½ pint pie dish dish and allow to cool. If you have a pie funnel, put it in the middle of the filling. Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. Roll out the pastry on a lightly floured work surface to about 5mm thick. Cut a 2cm/¾in strip of pastry. Brush the rim of the pie dish with egg wash, then place the pastry strip onto the rim and brush it with more egg wash. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. To make the pie lid, cut the remaining pastry a little larger than the dish and lift it into place (use the rolling pin to help you). Make a steam hole to expose the funnel (if using). Press the edges to seal then trim away any excess. Re-roll any trimmings and use them to make decorations. Brush the pastry with egg wash, arrange any decorations on top of the pie and brush these with egg too. Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. Bake for 35-40 minutes until the pastry is risen and golden-brown. Allow to cool slightly before serving. Recipe tips When reheating cold meat it's important to get it piping hot to ensure any bacteria has been killed."
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} | 067d670cb76bdebd0c1b06d6eba347acd2ecad75cf16ffd04881f3ab05d36425 | Rosace à l’orange recipe
Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup.Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage).Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup.Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup.Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze. Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup. Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup. Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage). Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage). Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup. Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup. Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup. Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze. | {
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"title": "Rosace à l’orange recipe",
"content": "Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup.Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage).Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup.Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup.Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze. Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup. Using a mandoline or a very sharp knife, slice the orange very thinly (about 2mm thick). Remove any pips. Tip the sugar and 400ml/14fl oz water into a large pan and bring to the boil stirring until the sugar has dissolved. Add the orange slices and bring to the boil. Reduce the heat, cover and simmer over a very low heat for 2 hours. Remove from the heat and leave to cool. Drain the oranges reserving the sugar syrup. Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. Mix 100ml/3½fl oz of the reserved sugar syrup with the Grand Marnier and set aside. Reserve any remaining sugar syrup for glazing. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. For the crème pâtissière, measure the milk into a medium pan and add the vanilla paste. Bring to just below boiling point. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. In a bowl, whisk the eggs, sugar and flour together. Pour the hot milk over the egg mixture, whisking continuously. Return the mixture to the pan, then cook over a low heat, stirring continuously, until thickened. Pour into a clean bowl and cover the surface with cling film. Leave to cool then chill in the fridge until set. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. When the crème pâtissière is set, whip the cream until soft peaks form when the whisk is removed. Whisk the cooled crème pâtissière until smooth, then fold in the cream. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. For the genoise, preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in springform tin with butter and line the base with baking parchment. Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage). Gently melt the butter in a small pan and set aside to cool slightly. Measure the eggs and sugar into a large bowl. Whisk at a high speed, using an electric mixer, until the mixture is pale, mousse-like and thick enough to leave a trail when the whisk is lifted from the mixture (known as the ribbon stage). Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Carefully fold half the flour into the egg mixture then gently pour half the cooled butter around the edge of the mixture and fold in until incorporated. Repeat with the remaining flour and butter. Pour the mixture into the prepared tin. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. Bake for 25-30 minutes or until well risen and the top of the cake springs back when lightly pressed with a finger. Leave to cool in the tin for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. To assemble, line a 2 litre/3½ pint bowl or a deep 23cm/9in diameter pie dish with a double layer of cling film. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Slice the cooled genoise horizontally, so you have 2 sponges. Trim one of the sponges to an 18cm/7in circle, using a plate or a cake tin as a guide. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Arrange the orange slices inside the cling film lined bowl. Place one slice in the centre and arrange 6 slices in a circle around the central slice. Cut 3 orange slices in half and use the 6 halves to fill the spaces left between the 6 round slices. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup. Spoon half of the crème pâtissière into the bowl and gently smooth it over the oranges and up the sides to cover. Place the 18cm/7in sponge on top and brush with half of the Grand Marnier syrup. Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup. Finely chop the remaining orange slices and fold through the remaining crème pâtissière. Spread the mixture over the soaked sponge. Top with the remaining sponge and brush with the remaining Grand Marnier syrup. Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. Cover with a sheet of baking parchment and place a 20cm/8in plate or cake tin base on top and press down gently. Chill for at least 6 hours, preferably overnight. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze. To serve, remove the baking paper and invert the bowl onto a serving plate to turn out the rosace à l’orange. Remove the cling film and brush the oranges with the reserved sugar syrup to glaze."
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} | 388805c82218ebd4d40bfbfd69be5d3fb847149d3509d224ac5839eca2835b5d | Healthy mini pizzas recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_mini_pizzas_72831_16x9.jpg A spelt flour pizza with three delicious flavour combinations to choose from. The pizza toppings ingredients below are per mini pizza, so double or quadruple the ingredients, as necessary. Each mini pizza provides 168 kcal, 5.4g protein, 29.5g carbohydrate (of which 2.7g sugars), 3.4g fat (of which 1.2g saturates), 2.4g fibre and 0.4g salt per portion. ½ tsp active dry yeast285g/9¼oz white spelt flour, plus extra for dusting½ tsp Himalayan pink salt ½ tsp active dry yeast 285g/9¼oz white spelt flour, plus extra for dusting ½ tsp Himalayan pink salt 1 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped2 tbsp capers, rinsed and drainedpinch dried chilli flakes300g/10½oz tomatoes, deseeded and finely chopped1 tbsp fresh oregano or 1 tsp dried oregano 1 tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 2 tbsp capers, rinsed and drained pinch dried chilli flakes 300g/10½oz tomatoes, deseeded and finely chopped 1 tbsp fresh oregano or 1 tsp dried oregano 2 canned artichoke hearts, thinly sliced2 basil leaves, shredded20g/¾oz buffalo mozzarella, torn into small pieces 2 canned artichoke hearts, thinly sliced 2 basil leaves, shredded 20g/¾oz buffalo mozzarella, torn into small pieces 15g/½oz courgette, thinly sliced3 strips of lemon rind, finely sliced15g/½oz feta, crumbled 15g/½oz courgette, thinly sliced 3 strips of lemon rind, finely sliced 15g/½oz feta, crumbled 10g/1/3oz fennel, thinly sliced15g/½oz sweet potato, thinly sliced6g/¼oz hard goats’ cheese, grated 10g/1/3oz fennel, thinly sliced 15g/½oz sweet potato, thinly sliced 6g/¼oz hard goats’ cheese, grated 3 garlic cloves, roasted and squeezed out of the skins7g/¼oz beetroot, thinly sliced10g/½oz feta, crumbled 3 garlic cloves, roasted and squeezed out of the skins 7g/¼oz beetroot, thinly sliced 10g/½oz feta, crumbled Method Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. For the bases, whisk the yeast and water mixture and set aside for another five minutes. For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. | {
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"title": "Healthy mini pizzas recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/healthy_mini_pizzas_72831_16x9.jpg A spelt flour pizza with three delicious flavour combinations to choose from. The pizza toppings ingredients below are per mini pizza, so double or quadruple the ingredients, as necessary. Each mini pizza provides 168 kcal, 5.4g protein, 29.5g carbohydrate (of which 2.7g sugars), 3.4g fat (of which 1.2g saturates), 2.4g fibre and 0.4g salt per portion. ½ tsp active dry yeast285g/9¼oz white spelt flour, plus extra for dusting½ tsp Himalayan pink salt ½ tsp active dry yeast 285g/9¼oz white spelt flour, plus extra for dusting ½ tsp Himalayan pink salt 1 tbsp olive oil1 onion, chopped1 garlic clove, finely chopped2 tbsp capers, rinsed and drainedpinch dried chilli flakes300g/10½oz tomatoes, deseeded and finely chopped1 tbsp fresh oregano or 1 tsp dried oregano 1 tbsp olive oil 1 onion, chopped 1 garlic clove, finely chopped 2 tbsp capers, rinsed and drained pinch dried chilli flakes 300g/10½oz tomatoes, deseeded and finely chopped 1 tbsp fresh oregano or 1 tsp dried oregano 2 canned artichoke hearts, thinly sliced2 basil leaves, shredded20g/¾oz buffalo mozzarella, torn into small pieces 2 canned artichoke hearts, thinly sliced 2 basil leaves, shredded 20g/¾oz buffalo mozzarella, torn into small pieces 15g/½oz courgette, thinly sliced3 strips of lemon rind, finely sliced15g/½oz feta, crumbled 15g/½oz courgette, thinly sliced 3 strips of lemon rind, finely sliced 15g/½oz feta, crumbled 10g/1/3oz fennel, thinly sliced15g/½oz sweet potato, thinly sliced6g/¼oz hard goats’ cheese, grated 10g/1/3oz fennel, thinly sliced 15g/½oz sweet potato, thinly sliced 6g/¼oz hard goats’ cheese, grated 3 garlic cloves, roasted and squeezed out of the skins7g/¼oz beetroot, thinly sliced10g/½oz feta, crumbled 3 garlic cloves, roasted and squeezed out of the skins 7g/¼oz beetroot, thinly sliced 10g/½oz feta, crumbled Method Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes.Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas.For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary.Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. For the bases, mix the yeast with 170ml/6fl oz of lukewarm water, cover and set aside in a warm room for about 15 minutes. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. Meanwhile make the sauce. Heat the oil in a pan and gently fry the onion and garlic until the onions start to go soft. Add a splash of water to cool then add the remaining ingredients. Simmer for 15 minutes, or until thickened. Set aside until ready to construct the pizzas. For the bases, whisk the yeast and water mixture and set aside for another five minutes. For the bases, whisk the yeast and water mixture and set aside for another five minutes. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Place the spelt flour and salt in a large bowl. Make a well in the centre and pour in the yeast mixture. Mix to combine then turn out onto a lightly floured work surface and knead for 5–10 minutes until smooth and silky to the touch, adding a little more flour if necessary. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp. Divide the bread dough into eight pieces, roll each piece into a ball and place on a baking tray lined with baking parchment and flatten into a circle. Smear on some tomato sauce followed by your choice of toppings and bake for five minutes. Rotate and bake for a further five minutes, or until the base is crisp."
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} | 35a1d1957de8549487f1d889441c4f6e6101af0a27a23fe44ec9e65762de9074 | Slow cooked beef shin with crispy onion risotto recipe
An average of 4.4 out of 5 stars from 5 ratings A luxurious weekend dinner treat. Slow cooked osso bucco with silky risotto and a tomato and chive dressing. 2 tbsp olive oil4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp olive oil 4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 25g/1oz unsalted butter2 onions, diced 1 tbsp chopped fresh thyme leaves1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock1 lemon, juice only50g/2oz Parmesan 25g/1oz unsalted butter 2 onions, diced 1 tbsp chopped fresh thyme leaves 1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock 1 lemon, juice only 50g/2oz Parmesan 1 onion, thinly slicedoil, for deep frying2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 1 onion, thinly sliced oil, for deep frying 2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 2 ripe tomatoes, diced 1 bunch fresh chives, snipped1 tbsp sherry vinegar 3 tbsp olive oil 2 ripe tomatoes, diced 1 bunch fresh chives, snipped 1 tbsp sherry vinegar 3 tbsp olive oil Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours.To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice.To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. | {
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"url": "https://www.bbc.co.uk/food/recipes/beef_shin_with_onion_76625",
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"title": "Slow cooked beef shin with crispy onion risotto recipe",
"content": "An average of 4.4 out of 5 stars from 5 ratings A luxurious weekend dinner treat. Slow cooked osso bucco with silky risotto and a tomato and chive dressing. 2 tbsp olive oil4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp olive oil 4 small osso bucco cut shin of beef 1 onion, sliced 3 celery sticks, sliced 2 leeks, sliced 2 tbsp tomato purée 150ml/5fl oz red wine 500ml/18fl oz beef stock 25g/1oz unsalted butter2 onions, diced 1 tbsp chopped fresh thyme leaves1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock1 lemon, juice only50g/2oz Parmesan 25g/1oz unsalted butter 2 onions, diced 1 tbsp chopped fresh thyme leaves 1 bay leaf 250g/9oz arborio rice 1 litre/1¾ pint hot vegetable stock 1 lemon, juice only 50g/2oz Parmesan 1 onion, thinly slicedoil, for deep frying2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 1 onion, thinly sliced oil, for deep frying 2 tbsp cornflour 1 tbsp plain flour 1 tsp salt 2 ripe tomatoes, diced 1 bunch fresh chives, snipped1 tbsp sherry vinegar 3 tbsp olive oil 2 ripe tomatoes, diced 1 bunch fresh chives, snipped 1 tbsp sherry vinegar 3 tbsp olive oil Method To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours.To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice.To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. To make the beef, preheat the oven to 180C/160C Fan/Gas 4. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. Heat the oil in a large casserole. Sear the beef all over until golden brown and then remove from the pan. Add the onion, celery and leek and cook for 3–4 minutes or until softened. Add the tomato purée and cook for a further 2 minutes. Add the red wine, cook until reduced by half and then add the stock. Roast in the oven for 3–4 hours. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. To make the risotto, heat the butter in a frying pan and fry the onion, thyme and bay leaf for 8–10 minutes. Add the rice and stir until all of the rice is coated in butter. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. Gradually add the stock a little at a time, making sure the stock is incorporated before adding more and continually stirring. Once all of the stock is added and the rice is cooked, finish with the lemon juice. To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the crispy onions, place the onion in a colander and sprinkle with salt. Set aside for an hour. Preheat a deep fat fryer or a wok of oil to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Place the two flours in a bowl and mix. Toss the onions in the flour mixture. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. Carefully place the onions in the hot oil and fry for 2–3 minutes or until crispy. Using a slotted spoon, transfer the onions to kitchen paper to drain. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. To serve, place the tomatoes, chives, vinegar and oil into a bowl and mix together. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing. Place the risotto in a large serving bowl and top with the beef, crispy onions and tomato dressing."
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} | 0c67027869ca41bc3cdd254acb68d4bb2bb47853c2dd5c7a21cefeb30a4a1421 | Muscovado pavlova with caramel oranges recipe
To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour.In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined.Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours.To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.)Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy.Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks.Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside.Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream.Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve. To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour. To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour. In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined. In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined. Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours. Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours. To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.) To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.) Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy. Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy. Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks. Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside. Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream. Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream. Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve. Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve. | {
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"delivery_version": "v1.0",
"title": "Muscovado pavlova with caramel oranges recipe",
"content": "To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour.In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined.Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours.To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.)Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy.Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks.Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside.Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream.Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve. To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour. To make the custard, pour the cream, milk, half the sugar and salt into a pan and gently bring to the boil, stirring until the sugar has dissolved. Once little bubbles are starting to pop on the surface, remove from the heat and stir in the cardamom. Allow to cool and infuse for about an hour. In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined. In a large bowl, whisk the egg yolks with the remaining sugar and the cornflour until frothy and pale. Strain the infused cream, return to the pan and bring up to just below the boil. Drop a tablespoon of the warm cream into the egg yolk mixture and whisk to warm it up, then pour on the remaining hot milk and cream mixture and whisk it until combined. Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours. Wash and dry the saucepan. Return the mixture to the pan and heat over a low–medium heat, bring slowly to the boil and stir for a few minutes, cooking until the cornflour is cooked out and the mixture thickens. Remove from the heat, then strain through a sieve into a clean pan. Cool by putting the pan into a large bowl of iced water. Once cool, cover the surface with cling film to avoid a skin developing, then chill in the fridge for 2 hours. To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.) To make the pavlova, preheat the oven to 190C/170C Fan/Gas 5. Make sure the bowl you’re going to whisk the egg whites in is spotlessly clean. (I find squeezing a drop of lemon juice in and rubbing it over the inside with a piece of kitchen towel helpful.) Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy. Combine both the sugars and salt in a bowl and rub out any lumps in the muscovado with your fingers. Put the egg whites in the bowl and whisk until soft peaks form. While still whisking, add in the sugar, a tablespoon at a time, allowing each addition to incorporate into the egg whites. Pour in the vanilla extract and keep whisking for 5–6 minutes, or until any visible lumps of sugar have dissolved and the mixture is glossy, smooth and fluffy. Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Line two baking trays with baking paper. Use a blobs of the meringue mixture to stick the baking paper to the baking trays. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks. Using a metal spoon, divide the mixture between the baking trays, dolloping it on and spreading it out into circles the size of small dinner plates, using the back of the spoon to create cloud-like whisps and peaks. Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Bake in the oven for 35–40 minutes. Turn off the heat and allow the meringue to cool completely in the oven. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Meanwhile, to make caramelised orange, place the orange slices in a bowl. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside. Combine the sugars and salt in a frying pan and placed over a medium low–medium heat. Without stirring, heat the sugar gently until it’s melted. Carefully add the orange zest and juice and rosemary (it will sizzle, spit and bubble) and stir with a wooden spoon until you have a caramel. It should be the consistency of orange juice, so add a tablespoon of water if it needs thinning. Pour over the oranges and set aside. Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream. Once cool, carefully peel the parchment from the meringue discs and use a palette knife to lift one onto a serving platter or cake stand. Whip the cream to soft peaks and remove the custard from the fridge. Fold the custard and a tablespoon of the orange caramel syrup through the cream. Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve. Spread most of the cream and custard mixture onto the base meringue, then top with half of the caramelised oranges. Sandwich with the other meringue, pile the remaining cream and custard mix on top and cover with the remaining oranges. Drizzle with a little more syrup, and serve."
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} | 0b7be19b249d957986b2c4dbf73913fb1c4a5becc45b5b836ac4ae10ae01f7f2 | Christmas mince pies recipe
An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almondymincepies_14566_16x9.jpg These mince pies are special. The cinnamon and ground almonds give the pastry extra flavour and a beautiful texture. 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinklingcream, custard, or brandy butter, to serve 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinkling cream, custard, or brandy butter, to serve Method Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter | {
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"title": "Christmas mince pies recipe",
"content": "An average of 4.5 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/almondymincepies_14566_16x9.jpg These mince pies are special. The cinnamon and ground almonds give the pastry extra flavour and a beautiful texture. 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinklingcream, custard, or brandy butter, to serve 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinkling cream, custard, or brandy butter, to serve Method Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter"
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} | c2a0dcbd7a115a7b93e0e77e300ac45136822a3f1ca4cebe21b979f16ea7e7b3 | Pork Wellingtons with Savoy cabbage and port jus recipe
For the pork Wellington, heat a little sunflower oil in a large frying pan.Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to coolAdd the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened.Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream.Remove the pan from the heat and set aside to cool.Preheat the oven to 190C/375F/Gas 5. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces.For the egg wash, beat the egg and milk together in a bowl. Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.)Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown.For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork.Reduce the heat and stir in the red wine, tomato purée and port. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup.For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water.Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus. For the pork Wellington, heat a little sunflower oil in a large frying pan. For the pork Wellington, heat a little sunflower oil in a large frying pan. Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened. Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened. Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Remove the pan from the heat and set aside to cool. Remove the pan from the heat and set aside to cool. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces. For the egg wash, beat the egg and milk together in a bowl. For the egg wash, beat the egg and milk together in a bowl. Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.) Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.) Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown. Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown. For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork. For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork. Reduce the heat and stir in the red wine, tomato purée and port. Reduce the heat and stir in the red wine, tomato purée and port. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup. For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water. For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water. Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper. Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus. To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus. | {
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"title": "Pork Wellingtons with Savoy cabbage and port jus recipe",
"content": "For the pork Wellington, heat a little sunflower oil in a large frying pan.Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to coolAdd the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened.Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream.Remove the pan from the heat and set aside to cool.Preheat the oven to 190C/375F/Gas 5. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces.For the egg wash, beat the egg and milk together in a bowl. Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.)Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown.For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork.Reduce the heat and stir in the red wine, tomato purée and port. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup.For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water.Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus. For the pork Wellington, heat a little sunflower oil in a large frying pan. For the pork Wellington, heat a little sunflower oil in a large frying pan. Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool Season the pork fillets, then fry for 8-10 minutes, turning regularly, or until browned on all sides. Remove the pork from the pan and set aside to cool Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened. Add the butter to the frying pan and fry the garlic, shallots and apple for 4-5 minutes, or until softened. Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Add the wild mushrooms and cook for a further 3-4 minutes. Season with salt and freshly ground black pepper; then stir in the cream. Remove the pan from the heat and set aside to cool. Remove the pan from the heat and set aside to cool. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces. Meanwhile, roll the puff pastry out on a lightly floured work surface. Scatter over the parmesan, then fold the pastry in half. Roll the pastry out again and cut into four rectangular pieces. For the egg wash, beat the egg and milk together in a bowl. For the egg wash, beat the egg and milk together in a bowl. Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.) Spoon some mushroom mixture into the middle of each piece of pastry and place the pork on top. Brush the edge of the pastry with the egg wash. Form the pastry into a parcel around the pork and seal the edges. Brush the remaining egg wash over each wellington. (You can cut shapes out of the remaining pastry and stick them onto the Wellingtons with a little egg wash.) Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown. Bake the pork Wellingtons in the oven for 20-25 minutes, or until the pastry is risen and golden-brown. For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork. For the port and red wine jus, melt the butter in a large saucepan, add the shallots, garlic and thyme, and fry for 2-3 minutes. Add the brown sugar and continue to cook until it melts and bubbles up around the sides of the pan. This will give a sweet flavour to the sauce and will provide a nice accompaniment to the pork. Reduce the heat and stir in the red wine, tomato purée and port. Reduce the heat and stir in the red wine, tomato purée and port. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup. Bring the mixture to the boil and cook for 15 minutes, or until the sauce has reduced to a syrup. For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water. For the Savoy cabbage, cook the cabbage in a saucepan of boiling water for 3-4 minutes, or until tender. Drain and refresh in cold water. Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper. Melt the butter in a large wok and fry the bacon for 3-4 minutes, or until crisp. Add the cabbage and stir-fry for 3-4 minutes, or until warmed through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus. To serve, spoon the cabbage onto serving plates, carve the Wellingtons into thick slices and place on top then pour over the port and red wine jus."
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} | aff06d8b785705cbaeae3865e4973c67f3d5b89a0f28b29d5c1f8aef09a0e31f | Mini beef Wellingtons with morel mushrooms, sherry and thyme recipe
An average of 5.0 out of 5 stars from 1 rating These mini beef Wellingtons look really impressive and are much easier to make than the classic version. 500g/1lb 2oz packet ready-made puff pastryplain flour, for dusting20g/¾oz dried porcini mushrooms or large morels2 tbsp vegetable oilsalt and freshly ground black pepper4 x 180g/6oz slices beef fillet4 small shallots, peeled and very finely choppedknob of butter500g/1lb 2oz chestnut mushrooms, finely choppedgenerous dash medium sweet sherry (optional)large handful fresh thyme leaves1 free-range egg, lightly beaten300ml/10fl oz double cream 500g/1lb 2oz packet ready-made puff pastry plain flour, for dusting 20g/¾oz dried porcini mushrooms or large morels 2 tbsp vegetable oil salt and freshly ground black pepper 4 x 180g/6oz slices beef fillet 4 small shallots, peeled and very finely chopped knob of butter 500g/1lb 2oz chestnut mushrooms, finely chopped generous dash medium sweet sherry (optional) large handful fresh thyme leaves 1 free-range egg, lightly beaten 300ml/10fl oz double cream Method Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes.Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes.Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside.Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes.Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated.Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg.Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking.Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm.Serve the Wellingtons with a spoonful of the sauce. Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside. Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes. Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Serve the Wellingtons with a spoonful of the sauce. Serve the Wellingtons with a spoonful of the sauce. | {
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"title": "Mini beef Wellingtons with morel mushrooms, sherry and thyme recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These mini beef Wellingtons look really impressive and are much easier to make than the classic version. 500g/1lb 2oz packet ready-made puff pastryplain flour, for dusting20g/¾oz dried porcini mushrooms or large morels2 tbsp vegetable oilsalt and freshly ground black pepper4 x 180g/6oz slices beef fillet4 small shallots, peeled and very finely choppedknob of butter500g/1lb 2oz chestnut mushrooms, finely choppedgenerous dash medium sweet sherry (optional)large handful fresh thyme leaves1 free-range egg, lightly beaten300ml/10fl oz double cream 500g/1lb 2oz packet ready-made puff pastry plain flour, for dusting 20g/¾oz dried porcini mushrooms or large morels 2 tbsp vegetable oil salt and freshly ground black pepper 4 x 180g/6oz slices beef fillet 4 small shallots, peeled and very finely chopped knob of butter 500g/1lb 2oz chestnut mushrooms, finely chopped generous dash medium sweet sherry (optional) large handful fresh thyme leaves 1 free-range egg, lightly beaten 300ml/10fl oz double cream Method Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes.Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes.Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside.Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes.Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated.Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper.Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg.Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking.Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm.Serve the Wellingtons with a spoonful of the sauce. Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. Roll the puff pastry out on a floured work surface to a 5mm/¼in thickness. Trim the pastry into a 36cm/14in square. Then cut into four smaller squares and place onto two baking trays. Chill in the fridge for five minutes. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes. Rinse the dried mushrooms in cold water, then put them into a bowl and cover with hot water. Leave to soak for 20 minutes. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside. Meanwhile, heat the oil in a frying pan until very hot. Season the beef well all over with salt and freshly ground black pepper. Fry for one minute on each side. Remove from the pan and set aside. Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes. Place the shallots into the pan and fry for 4-5 minutes or until softened. Add the butter and chestnut mushrooms and cook for a few minutes. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Meanwhile, drain the dried mushrooms and finely chop, then add them to the pan with the glug of sherry, if using. Increase the heat and cook until most of the sherry has evaporated. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Add the thyme, cook for one minute, then remove the pan from the heat and set aside. Season, to taste, with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg. Remove the pastry from the fridge and place a tablespoon of the mushroom mixture into the middle of each piece of pastry; spread it out to the same size as the beef steak. Top with the steak and brush the edges with the beaten egg. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Draw up the corners and edges of the pastry so they meet and overlap slightly in the middle. Turn it right-side up and shape it round the sides a little with your hands. If the pastry is soft, chill it in the fridge for 5-10 minutes to firm up. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking. Slash the tops of the Wellingtons with a knife and brush them all over with the remaining beaten egg. Bake for 12-14 minutes (for medium-rare), or until cooked to your liking. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Five minutes before the Wellingtons are ready, reheat the remaining mushroom mixture. When it is hot, add the double cream and cook on a high heat for 2-3 minutes. Remove the pan from the heat, season, with salt and freshly ground black pepper, then cover with a lid to keep warm. Serve the Wellingtons with a spoonful of the sauce. Serve the Wellingtons with a spoonful of the sauce."
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} | 9a4b02a91da727db15c23fa1a6f8ffb2962c602dfe12b1c2c5f579d807dc9dfd | Beef Wellington with wild mushroom Madeira sauce recipe
Preheat the oven to 100C/80C Fan/Gas ½.Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.Place the chicken liver pâté in a bowl and beat until smooth and soft.Increase the oven temperature to 230C/210C Fan/Gas 8.Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre.Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown.Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down.Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted.To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates. Preheat the oven to 100C/80C Fan/Gas ½. Preheat the oven to 100C/80C Fan/Gas ½. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Place the chicken liver pâté in a bowl and beat until smooth and soft. Place the chicken liver pâté in a bowl and beat until smooth and soft. Increase the oven temperature to 230C/210C Fan/Gas 8. Increase the oven temperature to 230C/210C Fan/Gas 8. Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown. Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown. Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down. Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down. Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted. Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates. | {
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"title": "Beef Wellington with wild mushroom Madeira sauce recipe",
"content": "Preheat the oven to 100C/80C Fan/Gas ½.Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides.Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold.Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll.Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside.Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon.Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter.Place the chicken liver pâté in a bowl and beat until smooth and soft.Increase the oven temperature to 230C/210C Fan/Gas 8.Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet).Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer.Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre.Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings.Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown.Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down.Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted.To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates. Preheat the oven to 100C/80C Fan/Gas ½. Preheat the oven to 100C/80C Fan/Gas ½. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Heat the oil in frying pan over a high heat. Quickly fry the beef fillet, turning it every few seconds, until browned on all sides. Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Cut 4 large pieces of heatproof cling film or aluminium foil big enough to roll the beef fillet in, and place them on top of each other. Place the beef fillet in the centre and wrap it very tightly to form a cylinder, twisting the ends to secure. Place the wrapped beef fillet on a baking tray and roast in the oven for an hour. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Remove the beef from the oven, set aside until cooled to room temperature, then chill in the fridge until completely cold. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Meanwhile, heat a knob of butter in a frying pan over a medium heat. When the butter is foaming, add the chopped mushrooms and fry for 1-2 minutes, or until all of the liquid has evaporated and the mushrooms have softened. Transfer the mushrooms to a bowl and wipe the pan with a piece of kitchen roll. Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Add a little more butter to the pan, then fry the spinach for a minute, or until just starting to wilt. Remove the pan from the heat and continue to stir the spinach until completely wilted. Transfer to a bowl and set aside. Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Next, make the pancakes. Place the two whole eggs and the flour in a bowl and whisk together until well combined. Gradually whisk in the milk until the mixture forms a smooth batter that is thick enough to coat the back of a spoon. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Heat a knob of butter in a frying over a high heat. When the butter is foaming and starting to smoke, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside of the pancake is golden-brown. Flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover it with another layer of greaseproof paper. Repeat the process with the remaining butter and pancake batter. Place the chicken liver pâté in a bowl and beat until smooth and soft. Place the chicken liver pâté in a bowl and beat until smooth and soft. Increase the oven temperature to 230C/210C Fan/Gas 8. Increase the oven temperature to 230C/210C Fan/Gas 8. Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Roll out the puff pastry on a lightly floured work surface to a rectangle measuring 40x50cm/16x20in with a thickness of 2-3mm (it needs to be large enough to wrap the beef fillet). Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Arrange the pancakes all over the pastry, overlapping the edges slightly and leaving a 2.5cm/1in border free at the edge. Trim the overlapping edges of the pancakes using a sharp knife so they sit in one even layer. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre. Spread the softened pâté in an even layer all over the pancakes. Arrange a layer of wilted spinach on top. Spread the cooked mushrooms on top of the spinach. Season, to taste, with salt and freshly ground black pepper. Finally, peel the cling film or foil from the beef fillet and place it in the centre. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Whisk the egg yolks in a bowl, then brush them around the pastry border. Tightly roll the beef fillet in the pastry, ensuring the seal sits at the bottom of the Wellington. Tuck the ends underneath the Wellington without trimming them. Transfer the Wellington to a baking tray lined with baking paper and brush all over with the remaining beaten egg yolks. If desired, decorate with pastry trimmings. Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown. Bake the beef Wellington in the oven for 20-25 minutes (for medium), or until the pastry has risen and is golden-brown. Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down. Meanwhile, heat a knob of butter in a frying pan over a high heat. When the butter is foaming, add the wild mushrooms and fry for 2-3 minutes, or until just softened. Add the Madeira and set it alight using a match. (Caution: Keep eyes and hair away from the flames and switch off the extractor fan before flaming.) Allow the flames to flare up and die down. Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted. Add the concentrated beef stock and bring to the boil, then reduce the heat until the mixture is simmering. Continue to simmer for 3-4 minutes, or until the volume of liquid has reduced by one-third. Stir in the remaining butter until melted. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates. To serve, carve the beef Wellington into thick slices and place each into the centre of a serving plate. Drizzle the mushroom and Madeira sauce around the edge of the plates."
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} | 0e631c61d7a40b6b757aa393815d80198435ef5be9fd3e65f63dba1e5e7c831c | James Martin's beef Wellington recipe
For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.For the pancakes, place the eggs and flour into a bowl and whisk together.Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon.Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake.For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the beef Wellington, preheat the oven to 200C/400F/Gas 6.Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place.Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top.Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry.Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes.Remove from the fridge and brush with egg once more.Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes.For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes.Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume.To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus. For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. For the pancakes, place the eggs and flour into a bowl and whisk together. For the pancakes, place the eggs and flour into a bowl and whisk together. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon. Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake. Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake. For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the beef Wellington, preheat the oven to 200C/400F/Gas 6. For the beef Wellington, preheat the oven to 200C/400F/Gas 6. Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place. Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place. Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top. Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top. Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry. Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry. Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes. Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes. Remove from the fridge and brush with egg once more. Remove from the fridge and brush with egg once more. Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes. Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes. For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes. Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume. Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume. To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus. To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus. | {
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"title": "James Martin's beef Wellington recipe",
"content": "For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand.When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly.Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle.Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes.Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using.For the pancakes, place the eggs and flour into a bowl and whisk together.Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon.Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake.For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the beef Wellington, preheat the oven to 200C/400F/Gas 6.Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place.Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top.Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry.Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes.Remove from the fridge and brush with egg once more.Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes.For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes.Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume.To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus. For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. For the pastry, place the flour in a mound on a clean work surface and make a well in the centre. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. Place the butter and salt in the well and work them together with the fingertips of one hand, gradually drawing the flour into the centre with the other hand. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until it is all incorporated, but don’t overwork the dough – you should have a marbled effect with the butter without mixing it in properly. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Roll the mixture into a ball, wrap in cling film and refrigerate for 20 minutes. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Flour the work surface and roll out the pastry into a 40x20cm/16x8in rectangle. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Fold the top third down to the centre, then the bottom third up and over that. Give it a quarter-turn. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Roll the block of pastry into a 40x20cm/16x8in rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate it for 30 minutes. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns. Wrap the pastry in cling film and refrigerate for at least 30 minutes before using. For the pancakes, place the eggs and flour into a bowl and whisk together. For the pancakes, place the eggs and flour into a bowl and whisk together. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon. Gradually add the milk, whisking constantly, to create a smooth batter that will coat the back of a spoon. Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake. Heat a frying pan over a high heat and add the butter. When the butter is foaming, add a ladleful of the pancake batter and swirl the pan to evenly coat the base. Fry for 1-2 minutes, or until the underside is golden-brown. Carefully flip the pancake over and cook for a further minute, or until the pancake is cooked through and golden-brown all over. Slide the pancake out onto a plate lined with greaseproof paper, then cover with another layer of paper. Repeat with the remaining pancake batter to make another pancake. For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the duxelle, heat the butter in the frying pan until foaming, then add the mushrooms and fry for 3-4 minutes, or until the mushrooms are golden-brown. Season well with salt and freshly ground black pepper, then set aside to cool. For the beef Wellington, preheat the oven to 200C/400F/Gas 6. For the beef Wellington, preheat the oven to 200C/400F/Gas 6. Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place. Season the beef fillet with black pepper then place into a frying pan over a high heat. Turn the fillet to ensure even cooking. Remove when browned on each side and leave to rest in a warm place. Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top. Roll out the puff pastry until 5mm/¼in thick. Take two pancakes and place into the centre of the pastry, and cover with a layer of chicken liver pâté, then a layer of the cooked mushrooms, then a layer of spinach on top. Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry. Beat the beaten egg and egg yolk together in a bowl, then brush the egg over the clear area of the pancakes and pastry and fold the pastry around to enclose the beef. Press the open ends together to seal the pastry covering and make it a close fit to the beef. Trim off any excess pastry. Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes. Place the beef Wellington seam-side down onto a baking tray lined with baking parchment and brush with the beaten egg. Place in the fridge to cool for 30 minutes. Remove from the fridge and brush with egg once more. Remove from the fridge and brush with egg once more. Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes. Place into the oven and bake for 25 minutes (if you do not like your beef rare cook for 30-35 minutes for medium), or until the pastry is golden-brown, then remove and leave to rest on a serving plate for 15 minutes. For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. For the purple sprouting broccoli and jus, place a large pan of boiling water on the hob. Once boiling, place the broccoli in the pan and cook for 3-4 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes. Drain the broccoli and heat a large frying pan and add the oil. Once hot, add the broccoli and cook for 2-3 minutes. Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume. Place the stock in a pan and boil to reduce in volume by half. Add the red wine and reduce again to half the volume. To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus. To serve, cut the Wellington into portions and place on a plate serve with the broccoli and jus."
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} | 76cadaacbbce4587d3298d3fd62f8581ba334775d379013402f6f59d7dc6226c | Mary Berry's brandy butter recipe
An average of 3.3 out of 5 stars from 8 ratings Use any left over brandy butter on muffins or as a sponge sandwich filling with added chopped stem ginger or delicious on crumpets. 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac Method Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. | {
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"title": "Mary Berry's brandy butter recipe",
"content": "An average of 3.3 out of 5 stars from 8 ratings Use any left over brandy butter on muffins or as a sponge sandwich filling with added chopped stem ginger or delicious on crumpets. 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac Method Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Serve with the Christmas pudding or even as a cheeky addition to a mince pie."
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} | e4bcaaf89e7038086b0f067f11a6d2a0d86dd935836d8889f7c8f0a923a1bfd3 | Tomato confit canapés recipe
An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_confit_canapes_28293_16x9.jpg These stylish vegetarian canapés make impressive party food to serve with drinks. 250g/8oz ready-made shortcrust pastry1 tbsp olive oil125g/4oz cherry tomatoes, halved1 tbsp fresh thyme leaves1 fresh bay leaf1 garlic clove, unpeeled, halved1 tsp crushed black peppercorns8 sun-dried tomatoes50g/2oz pitted black olives2 tbsp chopped fresh basilsalt and freshly ground black pepper 250g/8oz ready-made shortcrust pastry 1 tbsp olive oil 125g/4oz cherry tomatoes, halved 1 tbsp fresh thyme leaves 1 fresh bay leaf 1 garlic clove, unpeeled, halved 1 tsp crushed black peppercorns 8 sun-dried tomatoes 50g/2oz pitted black olives 2 tbsp chopped fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Recipe tips The tomato confit and olive paste can be made ahead of time and chilled in the fridge until needed. | {
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"title": "Tomato confit canapés recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/tomato_confit_canapes_28293_16x9.jpg These stylish vegetarian canapés make impressive party food to serve with drinks. 250g/8oz ready-made shortcrust pastry1 tbsp olive oil125g/4oz cherry tomatoes, halved1 tbsp fresh thyme leaves1 fresh bay leaf1 garlic clove, unpeeled, halved1 tsp crushed black peppercorns8 sun-dried tomatoes50g/2oz pitted black olives2 tbsp chopped fresh basilsalt and freshly ground black pepper 250g/8oz ready-made shortcrust pastry 1 tbsp olive oil 125g/4oz cherry tomatoes, halved 1 tbsp fresh thyme leaves 1 fresh bay leaf 1 garlic clove, unpeeled, halved 1 tsp crushed black peppercorns 8 sun-dried tomatoes 50g/2oz pitted black olives 2 tbsp chopped fresh basil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter.Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool.Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic.Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper.To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Roll the pastry out to a 0.25cm/⅛in thickness and cut out 24 circles from it using a 5cm/2in pastry cutter. Place the circles onto a baking tray and prick all over with a fork. Place the circles onto a baking tray and prick all over with a fork. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Bake in the oven for 10-12 minutes, or until cooked through and golden-brown. Remove from the oven and set aside to cool. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Meanwhile, heat the olive oil in a frying pan over a medium heat and add the tomatoes, thyme leaves, bay leaf, garlic and crushed peppercorns. Fry gently for 4-5 minutes, then remove from the heat and set aside to cool. Remove the bay leaf and garlic. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. Blend the sundried tomatoes and olives to a paste in a food processor, then stir in the basil and season, to taste, with salt and freshly ground black pepper. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. To assemble the canapés, spread a little of the olive paste onto each pastry circle and top with a spoonful of tomato confit. Recipe tips The tomato confit and olive paste can be made ahead of time and chilled in the fridge until needed."
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} | 843943bba0af1bd577c7fa4f7e6d77f64b3a8ffd963e4d4ecec792029335aa78 | Stuffed banana shallots recipe
An average of 4.0 out of 5 stars from 1 rating These shallots are packed with a spicy lamb filling and make a great starter or snack. 6 large banana shallots, peeled and skin removed50g/1¾oz saganaki cheese, grated1 tbsp fresh mint leaves, to garnish1 tbsp fresh coriander leaves, to garnish 6 large banana shallots, peeled and skin removed 50g/1¾oz saganaki cheese, grated 1 tbsp fresh mint leaves, to garnish 1 tbsp fresh coriander leaves, to garnish 1 tbsp olive oil250g/9oz lamb mince1 tsp ground cumin1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint1 tsp dried oregano 1 tbsp tomato purée2 tbsp cooked orzo, cooled2 tsp currants, soaked in water and drained2 tsp caster sugar 2 tsp red wine vinegar 1 tbsp olive oil 250g/9oz lamb mince 1 tsp ground cumin 1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 tsp dried oregano 1 tbsp tomato purée 2 tbsp cooked orzo, cooled 2 tsp currants, soaked in water and drained 2 tsp caster sugar 2 tsp red wine vinegar Method Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. | {
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"title": "Stuffed banana shallots recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating These shallots are packed with a spicy lamb filling and make a great starter or snack. 6 large banana shallots, peeled and skin removed50g/1¾oz saganaki cheese, grated1 tbsp fresh mint leaves, to garnish1 tbsp fresh coriander leaves, to garnish 6 large banana shallots, peeled and skin removed 50g/1¾oz saganaki cheese, grated 1 tbsp fresh mint leaves, to garnish 1 tbsp fresh coriander leaves, to garnish 1 tbsp olive oil250g/9oz lamb mince1 tsp ground cumin1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint1 tsp dried oregano 1 tbsp tomato purée2 tbsp cooked orzo, cooled2 tsp currants, soaked in water and drained2 tsp caster sugar 2 tsp red wine vinegar 1 tbsp olive oil 250g/9oz lamb mince 1 tsp ground cumin 1 tsp ground coriander pinch cayenne pepper 1 tbsp chopped fresh coriander 1 tbsp chopped fresh mint 1 tsp dried oregano 1 tbsp tomato purée 2 tbsp cooked orzo, cooled 2 tsp currants, soaked in water and drained 2 tsp caster sugar 2 tsp red wine vinegar Method Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Cut a slit in the middle of each shallot, top to bottom, and slightly open out the shallot. Place in a saucepan of boiling water for 10 minutes. Drain and leave to cool. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Meanwhile, for the filling, heat the oil in a large frying pan. Sauté the lamb for 5 minutes, or until browned. Stir in the spices, herbs, tomato purée, orzo and currants and cook for a few more minutes. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Fill each shallot with a teaspoon of the filling, or more if possible. Place the stuffed shallots in a hot, dry pan, cut-side down. Cook and turn until they are gently browned all over. Towards the end of the cooking, add the sugar and vinegar and turn the shallots in the mixture to glaze. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves. Place the shallots and any remaining filling mixture in a serving dish, sprinkle over the cheese and garnish with the mint and coriander leaves."
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} | d5dd1e66057f5c58ca2af6b7273515fb3a490b4e776677e6b624490f1f9651ee | Smoked salmon and chive choux buns recipe
Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper.Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk).Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray.Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool.Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more.Spoon the mixture into a clean piping bag and chill in the fridge until ready to use.Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl.For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle.Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper. Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk). Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk). Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray. Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray. Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool. Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool. Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more. Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more. Spoon the mixture into a clean piping bag and chill in the fridge until ready to use. Spoon the mixture into a clean piping bag and chill in the fridge until ready to use. Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl. Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl. For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle. Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés. Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés. | {
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"title": "Smoked salmon and chive choux buns recipe",
"content": "Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper.Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk).Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray.Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool.Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more.Spoon the mixture into a clean piping bag and chill in the fridge until ready to use.Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl.For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle.Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with silicone or baking paper. Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Pour 125ml/4½fl oz water into a pan and add the butter and salt. Bring to the boil slowly, then boil for 1 minute. Remove the pan from the heat, pour in the flour all in one go and beat continuously for a few minutes, until the mixture is smooth and well combined and comes away from the sides of the pan cleanly – you should be able to hear the mixture making a popping noise in the pan. Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk). Turn the choux dough out into the bowl of a food mixer and allow to cool for 2-3 minutes. Once cooled slightly, beat in the eggs, one at a time, then continue to beat for 2-3 minutes, or until the mixture is smooth and glossy (you could also do this using a large bowl and an electric whisk). Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray. Spoon the choux dough into a piping bag fitted with a large, plain nozzle, then pipe blobs 1.5cm/½in in diameter onto the prepared baking tray, leaving a 3cm/1¼in gap between each. Smooth the tops of the balls slightly with a wet fingertip, then sprinkle 1 tablespoon of water over the balls on the tray. Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool. Bake in the oven for 12-15 minutes, or until risen and golden-brown, then remove from the oven and set aside to cool. Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more. Meanwhile, for the filling, blend the smoked salmon in a food processor until smooth. Add the cream cheese and 150g/5½oz of the crème fraîche and blend again until very smooth. Season, to taste, with plenty of freshly ground black pepper and a squeeze of lemon juice and blitz once more. Spoon the mixture into a clean piping bag and chill in the fridge until ready to use. Spoon the mixture into a clean piping bag and chill in the fridge until ready to use. Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl. Whisk the remaining crème fraîche with the remaining lemon juice. Season well, transfer to a small serving bowl and set aside. Place the chopped chives in a bowl. For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. For the watermelon and feta bites, stack the watermelon and feta cubes on the serving plates, garnising with a basil leaf. Drizzle with a little sherry vinegar. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle. When the choux buns are cool, pierce a hole in the top of each and pipe the smoked salmon mixture into the middle. Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés. Dip the tops of the filled choux buns into the seasoned crème fraîche, then dip into the chopped chives. Divide among the serving plates, or serve the choux buns and watermelon and feta bites on separate platters as canapés."
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} | 409746fa099029e68ad584a01175f20763d67106a8782fa25fbed185bb37c6fc | Christmas bread pudding with rum custard recipe
An average of 5.0 out of 5 stars from 2 ratings At Christmas there’s no need to do things by halves. Use up Christmas pudding in this cross between boozy bread and butter pudding and festive French toast. 2 free-range eggs, beaten with 2 free-range egg yolks 50ml/2fl oz dark rum 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 50g/1¾oz caster sugar pinch cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 2 free-range eggs, beaten with 2 free-range egg yolks 50ml/2fl oz dark rum 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 50g/1¾oz caster sugar pinch cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 3 free-range egg yolks50g/1¾oz soft brown sugar 150ml/5fl oz double cream 150ml/5fl oz full-fat milkdark rum, to taste 3 free-range egg yolks 50g/1¾oz soft brown sugar 150ml/5fl oz double cream 150ml/5fl oz full-fat milk dark rum, to taste 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk4 tbsp caster sugar 25g/1oz unsalted butter 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk 4 tbsp caster sugar 25g/1oz unsalted butter Method Preheat the oven to 170C/150C Fan/Gas 3½. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard. | {
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"title": "Christmas bread pudding with rum custard recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings At Christmas there’s no need to do things by halves. Use up Christmas pudding in this cross between boozy bread and butter pudding and festive French toast. 2 free-range eggs, beaten with 2 free-range egg yolks 50ml/2fl oz dark rum 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 50g/1¾oz caster sugar pinch cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 2 free-range eggs, beaten with 2 free-range egg yolks 50ml/2fl oz dark rum 250ml/9fl oz full-fat milk 250ml/9fl oz double cream 50g/1¾oz caster sugar pinch cinnamon pinch mixed spice grating nutmeg 300g/10½oz leftover white bread, brioche or croissants, cut into chunks or layers 200g/7oz leftover Christmas pudding, crumbled 3 free-range egg yolks50g/1¾oz soft brown sugar 150ml/5fl oz double cream 150ml/5fl oz full-fat milkdark rum, to taste 3 free-range egg yolks 50g/1¾oz soft brown sugar 150ml/5fl oz double cream 150ml/5fl oz full-fat milk dark rum, to taste 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk4 tbsp caster sugar 25g/1oz unsalted butter 2 free-range eggs and 1 free-range egg yolk, beaten with a splash of milk 4 tbsp caster sugar 25g/1oz unsalted butter Method Preheat the oven to 170C/150C Fan/Gas 3½. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. To make the bread pudding, mix together the eggs, rum, milk, cream, sugar and spices in a large bowl. Add the bread and Christmas pudding and stir until combined. Push into a loaf tin and bake for 40–50 minutes or until set. Allow to cool. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Meanwhile, to make the custard, beat the egg yolks with the sugar and set aside. Pour the cream and milk into a saucepan and bring to the boil. Pour into the eggs and whisk constantly. Return the mixture to the pan and simmer over a low heat to thicken. Strain into a jug and add a dash of rum. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Turn the bread pudding out onto a board and thickly slice. Dip the slices into the beaten eggs and sprinkle with the sugar. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard. Melt the butter in a frying pan and fry the bread pudding slices until golden on both sides. Serve straight away with the hot custard."
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} | 0586fd75144efea63f4922b77c9fa5a07d8b82698fab411c763f663184e27d2b | Christmas pudding with Douglas fir sauce recipe
To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature.Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside.Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle.To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely.Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months.To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm).In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. Serve slices of the Christmas pudding with the sauce. To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature. To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature. Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside. Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside. Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle. Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle. To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely. To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely. Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months. Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months. To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm). To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm). In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. Serve slices of the Christmas pudding with the sauce. Serve slices of the Christmas pudding with the sauce. | {
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"title": "Christmas pudding with Douglas fir sauce recipe",
"content": "To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature.Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside.Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle.To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely.Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months.To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm).In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. Serve slices of the Christmas pudding with the sauce. To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature. To make the Christmas pudding, put the dried fruit, peel, apple, rum, stout, orange zest and juice into a large non-metallic mixing bowl. Cover and leave to soak overnight at room temperature. Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside. Lightly grease a 1 litre/1¾ pint pudding basin with the butter and line the base with a disc of baking paper. Put a 35cm/14in square of kitchen foil on top of a 35cm/14in square of baking paper. Fold a 4cm/1½in pleat across the centre of both squares together and set aside. Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle. Add all of the remaining pudding ingredients to the soaked fruit, stirring well. Spoon the mixture into the pudding basin, pushing down well. Level the surface. Put the pleated foil and paper square, foil-side up, on top of the basin and smooth down to cover. Tie a long piece of string securely under the lip of the basin, then loop it over again and tie to make a handle. To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely. To cook, put a heatproof saucer in the base of a large, deep saucepan. Lower in the pudding and pour in enough water to come halfway up sides of basin, trying not to get any water on the top of the pudding. Cover the pan with a tight-fitting lid and bring the water to the boil. Turn down the heat and simmer gently for 4½ hours, topping up the water as necessary. Remove the pudding from the pan and leave to cool completely. Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months. Wrap the entire basin, still with its foil lid, tightly in cling film and then another layer of foil. This pudding can be stored in a cool, dark place for up to 2 months. To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm). To make the Douglas fir sauce, put the milk, sugar, rum and Douglas fir in a saucepan and bring to a light simmer. Take off the heat and cover with cling film. After 6 minutes, taste the milk and leave to infuse until you have your desired flavour (the longer you leave it, the stronger the taste of Douglas fir). Remember to cover over with cling film each time you taste. Pass the mixture through a fine sieve and set aside (it's best to do this whilst it is still warm). In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. In a separate saucepan, melt the butter until foaming and then gradually stir in the flour. Keep stirring and cook for 2–3 minutes until a smooth roux is formed. Slowly add the infused milk to the butter and flour mixture, stirring continuously so that no lumps form and a smooth sauce is created. Serve slices of the Christmas pudding with the sauce. Serve slices of the Christmas pudding with the sauce."
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} | 382765555c9e114ce3646c60cdfdff72f968a3d76ae313a19d7d4fe47adfc57b | Double chocolate chunk and cherry cookies recipe
An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/superposhchewycookie_89623_16x9.jpg Luxurious fruit, nuts and liqueur make these satisfyingly chewy chocolate chunk cookies ideal for a special occasion. 100g/3½oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar2 tbsp sunflower oil100g/3½oz soft dark brown sugar1 free-range egg, beaten½ tsp vanilla extract200g/7oz plain flour, plus extra for dusting½ tsp salt½ tsp baking powder100g/3½oz dried sour cherries, soaked in water2 tbsp cherry brandy40g/1½oz flaked almonds75g/2½oz roasted hazelnuts, chopped100g/3½oz white chocolate, broken into small pieces100g/3½oz dark chocolate, broken into small pieces 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 2 tbsp sunflower oil 100g/3½oz soft dark brown sugar 1 free-range egg, beaten ½ tsp vanilla extract 200g/7oz plain flour, plus extra for dusting ½ tsp salt ½ tsp baking powder 100g/3½oz dried sour cherries, soaked in water 2 tbsp cherry brandy 40g/1½oz flaked almonds 75g/2½oz roasted hazelnuts, chopped 100g/3½oz white chocolate, broken into small pieces 100g/3½oz dark chocolate, broken into small pieces Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well.In a separate bowl, mix together the flour, salt and baking powder.Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. .On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter).Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. In a separate bowl, mix together the flour, salt and baking powder. In a separate bowl, mix together the flour, salt and baking powder. Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. | {
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"title": "Double chocolate chunk and cherry cookies recipe",
"content": "An average of 4.0 out of 5 stars from 5 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/superposhchewycookie_89623_16x9.jpg Luxurious fruit, nuts and liqueur make these satisfyingly chewy chocolate chunk cookies ideal for a special occasion. 100g/3½oz unsalted butter, softened, plus extra for greasing100g/3½oz caster sugar2 tbsp sunflower oil100g/3½oz soft dark brown sugar1 free-range egg, beaten½ tsp vanilla extract200g/7oz plain flour, plus extra for dusting½ tsp salt½ tsp baking powder100g/3½oz dried sour cherries, soaked in water2 tbsp cherry brandy40g/1½oz flaked almonds75g/2½oz roasted hazelnuts, chopped100g/3½oz white chocolate, broken into small pieces100g/3½oz dark chocolate, broken into small pieces 100g/3½oz unsalted butter, softened, plus extra for greasing 100g/3½oz caster sugar 2 tbsp sunflower oil 100g/3½oz soft dark brown sugar 1 free-range egg, beaten ½ tsp vanilla extract 200g/7oz plain flour, plus extra for dusting ½ tsp salt ½ tsp baking powder 100g/3½oz dried sour cherries, soaked in water 2 tbsp cherry brandy 40g/1½oz flaked almonds 75g/2½oz roasted hazelnuts, chopped 100g/3½oz white chocolate, broken into small pieces 100g/3½oz dark chocolate, broken into small pieces Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well.In a separate bowl, mix together the flour, salt and baking powder.Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. .On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter).Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through.Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. Place the butter and the caster sugar into a bowl and beat together until light and creamy. Add the sunflower oil and brown sugar and fold through to combine. Add the egg and vanilla essence and mix well. In a separate bowl, mix together the flour, salt and baking powder. In a separate bowl, mix together the flour, salt and baking powder. Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . Add the flour to the butter and sugar mixture and mix well to form a dough. Fold in the drained cherries, brandy, almonds, hazelnuts and the white and dark chocolate pieces. . On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). On a floured work surface, carefully roll out the dough to 1cm/½in thick. Using the cookie cutter of your choice, cut out 8–16 cookies (depending on the size of the cutter). Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Place the cookies onto a greased baking tray (not too close together as they will spread). Place into the oven to bake for 15 minutes, or until golden-brown and cooked through. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely. Remove from the oven and leave to cool on the trays for 8–10 minutes, then transfer to a wire cooling rack to cool completely."
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} | 7c1d02e56719f4c260e62fad186825dd007d577bec7f830769d28259f77c504b | Surprise snickerdoodles recipe
An average of 3.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/surprise_snickerdoodles_12599_16x9.jpg A snickerdoodle is an American cookie that’s traditionally coated in cinnamon. Nadiya ups the game, adding chocolate, salted peanuts and a gooey caramel surprise inside. 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor½ tsp ground cinnamon 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor ½ tsp ground cinnamon Method Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray.To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes.Leave on the baking trays to cool completely before eating. Put the chocolate caramel cups on a tray and place in the freezer. Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Leave on the baking trays to cool completely before eating. Leave on the baking trays to cool completely before eating. | {
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"title": "Surprise snickerdoodles recipe",
"content": "An average of 3.0 out of 5 stars from 26 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/surprise_snickerdoodles_12599_16x9.jpg A snickerdoodle is an American cookie that’s traditionally coated in cinnamon. Nadiya ups the game, adding chocolate, salted peanuts and a gooey caramel surprise inside. 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 20 small chocolate caramel cups, such as Rolo (approx. 2½ packs) 75g/2⅔oz unsalted butter, plus extra for greasing 200g/7oz dark chocolate, chopped 100g/3½oz soft brown sugar 3 free-range eggs 1 tsp vanilla extract ½ tsp almond extract 350g/12oz plain flour 1 tsp baking powder 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor½ tsp ground cinnamon 150g/5½oz salted peanuts, finely chopped or blitzed in a food processor ½ tsp ground cinnamon Method Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray.To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes.Leave on the baking trays to cool completely before eating. Put the chocolate caramel cups on a tray and place in the freezer. Put the chocolate caramel cups on a tray and place in the freezer. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Melt the butter and chocolate in a pan over a low heat. Pour into a large bowl, add the sugar and mix, then leave to cool for 10 minutes. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Add the eggs, vanilla and almond extracts, flour and baking powder and mix until you have a stiff dough. Divide the dough into 20 equal mounds. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. Take the chocolate cups out of the freezer. Flatten each dough mound, place a frozen chocolate caramel in the centre and fold the dough over to encase the chocolate. Roll into a ball and place on a tray. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. To make the coating, stir the peanuts and cinnamon together until well mixed. Roll each dough ball in the peanut mixture, pressing the peanut mix into the dough. Push them down a tiny bit to gently flatten the tops. Put them back on the tray and place in the fridge for 1 hour or in the freezer for 30 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Preheat the oven to 190C/180C Fan/Gas 5. Lightly grease two baking trays and line with baking paper. Place the chilled dough balls on the baking trays about 5cm/2in apart so they have room to spread. Bake for 13 minutes. Leave on the baking trays to cool completely before eating. Leave on the baking trays to cool completely before eating."
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} | 50f7d249d41bcc5e527765e88ebf6f31fff8f81247422ea81cab5b9c104074c8 | Chocolate cookies recipe
Chocolate cookies with scarlet fruit An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cookies_with_95245_16x9.jpg Nigel’s soft and fudgy chocolate cookies are delicious paired with a handful of summer fruit. 200g/7oz dark chocolate at least 70% cocoa solids75g/3oz butter225g/8oz light muscovado sugar2 free-range eggs vanilla extract50g/2oz skinned hazelnuts 150g/5¼oz self-raising flour handful of fresh cherries and raspberries, to serve 200g/7oz dark chocolate at least 70% cocoa solids 75g/3oz butter 225g/8oz light muscovado sugar 2 free-range eggs vanilla extract 50g/2oz skinned hazelnuts 150g/5¼oz self-raising flour handful of fresh cherries and raspberries, to serve Method Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted.Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix.Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined.Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway.Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted. Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted. Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix. Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix. Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined. Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined. Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway. Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway. Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Recipe tips The chocolate cookies will keep in good condition in a biscuit tin for a few days. | {
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"title": "Chocolate cookies recipe",
"content": "Chocolate cookies with scarlet fruit An average of 4.6 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_cookies_with_95245_16x9.jpg Nigel’s soft and fudgy chocolate cookies are delicious paired with a handful of summer fruit. 200g/7oz dark chocolate at least 70% cocoa solids75g/3oz butter225g/8oz light muscovado sugar2 free-range eggs vanilla extract50g/2oz skinned hazelnuts 150g/5¼oz self-raising flour handful of fresh cherries and raspberries, to serve 200g/7oz dark chocolate at least 70% cocoa solids 75g/3oz butter 225g/8oz light muscovado sugar 2 free-range eggs vanilla extract 50g/2oz skinned hazelnuts 150g/5¼oz self-raising flour handful of fresh cherries and raspberries, to serve Method Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted.Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix.Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined.Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway.Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted. Preheat the oven to 180C/350F/Gas 4. Snap the chocolate into pieces in a small heatproof glass bowl. Place the bowl over a small pan of simmering water, with the base of the bowl not quite touching the water. Allow the chocolate to melt. Don't be tempted to stir it, other than to occasionally push any unmelted chocolate down into the liquid chocolate to encourage it to melt. Turn off the heat as soon as the chocolate has melted. Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix. Cream the butter and sugar together in a food processor until smooth and creamy. Break the eggs and vanilla extract in a small bowl or jug, whisk just enough to break up the eggs, then add the mixture gradually to the butter and sugar, beating constantly. It is worth scraping down the sides of the bowl with a rubber spatula from time to time to ensure a thorough mixing. Add the melted chocolate and continue to mix. Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined. Toast the hazelnuts in a shallow pan until golden, shaking regularly so they colour evenly. Grind the nuts coarsely using a pestle and mortar to the texture of gravel, then remove half and continue grinding the other half until it resembles fine breadcrumbs. Add the flour and both textures of nut to the cookie mixture. Stop beating as soon as everything is combined. Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway. Place large, heaped tablespoons of the mixture on to a baking tray lined with baking parchment. You should get twelve large biscuits. The mixture is fine to sit for a few minutes if you are cooking them in two batches. Don't be tempted to flatten the cookies, they will do so in the oven anyway. Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Bake the cookies for 10-12 minutes. The cookies will have spread and be very soft to the touch. Remove them from the oven and set aside to cool a little. As soon as they are cool enough to move without breaking, slide a palette knife underneath and carefully lift them onto a cooling rack. Serve with a handful of cherries and raspberries. Recipe tips The chocolate cookies will keep in good condition in a biscuit tin for a few days."
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} | 0ec90395baba04c22adeb2b467254e96548da8b2ea4eec265ae22462b17f1ebc | Christmas knickerbocker glory recipe
An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/knickerbockerglory_9379_16x9.jpg This ultimate ice cream dessert can be prepared as an alternative to the traditional Christmas pudding. Alternatively, use ready-made dulce de leche toffee sauce, honeycomb and ice creams to create a simple version, and crumble in your leftover pudding. 570ml/1 pint double cream300ml/½ pint whole milk2 egg yolks100g/4oz caster sugar100g/4oz Christmas pudding 570ml/1 pint double cream 300ml/½ pint whole milk 2 egg yolks 100g/4oz caster sugar 100g/4oz Christmas pudding 4 oranges, 1 zested, 4 juiced175g/7oz unsalted butter, diced4 egg yolks100g/4oz caster sugar 4 oranges, 1 zested, 4 juiced 175g/7oz unsalted butter, diced 4 egg yolks 100g/4oz caster sugar 1 can condensed milk, label removed 1 can condensed milk, label removed 100g/4oz honey125g/5oz glucose syrup300g/12oz caster sugar90ml/3fl oz water1 tbsp bicarbonate of soda 100g/4oz honey 125g/5oz glucose syrup 300g/12oz caster sugar 90ml/3fl oz water 1 tbsp bicarbonate of soda 100g/4oz 70% cocoa chocolate, broken into pieces 100g/4oz 70% cocoa chocolate, broken into pieces 15-20 cherries, all but 6 stoned, stalk removed and halved15 red grapes, halved and deseeded15 raspberries, halved15 blueberries, halved 15-20 cherries, all but 6 stoned, stalk removed and halved 15 red grapes, halved and deseeded 15 raspberries, halved 15 blueberries, halved 290ml/½ pint double cream, lightly whipped 290ml/½ pint double cream, lightly whipped Method To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving.For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly.Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze.For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out.Melt the chocolate in a bowl set over a pan of simmering water.Toss the fruit together, reserving the 6 whole cherries.To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. Melt the chocolate in a bowl set over a pan of simmering water. Melt the chocolate in a bowl set over a pan of simmering water. Toss the fruit together, reserving the 6 whole cherries. Toss the fruit together, reserving the 6 whole cherries. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. | {
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"title": "Christmas knickerbocker glory recipe",
"content": "An average of 4.5 out of 5 stars from 2 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/knickerbockerglory_9379_16x9.jpg This ultimate ice cream dessert can be prepared as an alternative to the traditional Christmas pudding. Alternatively, use ready-made dulce de leche toffee sauce, honeycomb and ice creams to create a simple version, and crumble in your leftover pudding. 570ml/1 pint double cream300ml/½ pint whole milk2 egg yolks100g/4oz caster sugar100g/4oz Christmas pudding 570ml/1 pint double cream 300ml/½ pint whole milk 2 egg yolks 100g/4oz caster sugar 100g/4oz Christmas pudding 4 oranges, 1 zested, 4 juiced175g/7oz unsalted butter, diced4 egg yolks100g/4oz caster sugar 4 oranges, 1 zested, 4 juiced 175g/7oz unsalted butter, diced 4 egg yolks 100g/4oz caster sugar 1 can condensed milk, label removed 1 can condensed milk, label removed 100g/4oz honey125g/5oz glucose syrup300g/12oz caster sugar90ml/3fl oz water1 tbsp bicarbonate of soda 100g/4oz honey 125g/5oz glucose syrup 300g/12oz caster sugar 90ml/3fl oz water 1 tbsp bicarbonate of soda 100g/4oz 70% cocoa chocolate, broken into pieces 100g/4oz 70% cocoa chocolate, broken into pieces 15-20 cherries, all but 6 stoned, stalk removed and halved15 red grapes, halved and deseeded15 raspberries, halved15 blueberries, halved 15-20 cherries, all but 6 stoned, stalk removed and halved 15 red grapes, halved and deseeded 15 raspberries, halved 15 blueberries, halved 290ml/½ pint double cream, lightly whipped 290ml/½ pint double cream, lightly whipped Method To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving.For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly.Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze.For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out.Melt the chocolate in a bowl set over a pan of simmering water.Toss the fruit together, reserving the 6 whole cherries.To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. To make the honeycomb, line a small but deep roasting tray with baking parchment. Place the honey, glucose syrup, sugar and water in a large pan and carefully take the mixture to 150C/300F. Add the bicarbonate of soda and stir in quickly. Carefully watch the mixture foam up and increase in volume for 1 minute and then quickly pour into the lined tin. The honeycombe will set very quickly. When cool, shatter into pieces. Fold through the whipped cream on serving. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. For the basis of both ice creams, gently warm the milk and cream together in a medium pan until just coming to the boil. Whisk the egg yolks and sugar together in a large bowl until light and fluffy and doubled in size. Gradually add a little of the warmed mixture to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. Divide the mixture in two and churn each half separately in an ice cream machine (operated according to manufacturers instructions) for the required time. When the first batch is almost ready, stir the Christmas pudding through to combine and freeze in suitable container. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. As the second batch is churning prepare the orange curd. Reduce the orange juice and zest by half. Whisk the butter in to melt. Whisk the egg yolks and sugar together until pale and fluffy and doubled in volume. Gradually add a little of the orange mix to the egg and sugar mix, stirring all the time until all has been incorporated. Return the mixture to the pan and gently warm through, stirring all the time, until it thickens enough to coat the back of the spoon. Leave to cool slightly. Stir the orange curd into the ice cream a few minutes before the end of churning time. Freeze. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. For the toffee sauce, simply place the can in a heavy based saucepan and cover with water. Cover with a tight fitting lid, bring to the boil and reduce to simmer for about 3 hours. Remove and leave to cool slightly Carefully open the can with an opener and scoop the toffee sauce out. Melt the chocolate in a bowl set over a pan of simmering water. Melt the chocolate in a bowl set over a pan of simmering water. Toss the fruit together, reserving the 6 whole cherries. Toss the fruit together, reserving the 6 whole cherries. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once. To serve, alternatively layer each of the components in 6 tall (about 25.5cm/10in) knickerbockerglory glasses so the layers can be clearly identified. Finish with some of the honeycomb cream and top each one with a reserved cherry. Serve at once."
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} | 79c253cd15fadfa5744b22229c7d86eedc8516bc2aee962ebebf4245e333b231 | Fresh peas with crispy pancetta recipe
Fresh peas with crispy pancetta, poached eggs and hollandaise An average of 0.0 out of 5 stars from 0 ratings Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas. 100g/3½oz smoked pancetta, diced1 thick slice sourdough, cubed 2 garlic cloves, crushed1 tsp fennel seeds, toasted and ground25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight)2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 100g/3½oz smoked pancetta, diced 1 thick slice sourdough, cubed 2 garlic cloves, crushed 1 tsp fennel seeds, toasted and ground 25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight) 2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted1 lemon, juice onlysalt and freshly ground black pepper 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped 1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted 1 lemon, juice only salt and freshly ground black pepper Method To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. | {
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"url": "https://www.bbc.co.uk/food/recipes/fresh_peas_with_crispy_88900",
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"title": "Fresh peas with crispy pancetta recipe",
"content": "Fresh peas with crispy pancetta, poached eggs and hollandaise An average of 0.0 out of 5 stars from 0 ratings Perfect for brunch, Matt Tebbutt’s poached eggs are drenched in homemade hollandaise and served with crispy sourdough, pancetta and peas. 100g/3½oz smoked pancetta, diced1 thick slice sourdough, cubed 2 garlic cloves, crushed1 tsp fennel seeds, toasted and ground25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight)2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 100g/3½oz smoked pancetta, diced 1 thick slice sourdough, cubed 2 garlic cloves, crushed 1 tsp fennel seeds, toasted and ground 25g/1oz unsalted butter 200g/7oz fresh young peas (podded weight) 2 soft poached free-range eggs (cooked for 3 minutes, then blanched in ice water) 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted1 lemon, juice onlysalt and freshly ground black pepper 25ml/1fl oz white wine vinegar 1 banana shallot, finely chopped 1 piece blade mace few black peppercorns ½ tsp chopped fresh thyme 3 free-range egg yolks 250g/9oz unsalted butter, melted 1 lemon, juice only salt and freshly ground black pepper Method To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. To make the peas and pancetta, place the pancetta in a frying pan over a low-medium heat and fry for around 5 minutes until crisp. Remove from the heat, drain the pancetta on kitchen paper and reserve the fat. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Heat the pancetta fat in a frying pan over a medium heat and toast the bread cubes with the garlic until crisp. Add the fennel seeds and set aside. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. Bring a saucepan of water to the boil and add the butter and peas. Cook for 5 minutes, or until the peas are cooked. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. To make the hollandaise, place the vinegar in a small saucepan over a high heat and boil until reduced by half. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. Place the shallots and aromatics in a bowl then pour over the vinegar and allow to cool slightly. Whisk in the yolks to ribbon stage. Slowly add the butter to emulsify. Taste, season with salt and pepper and add some lemon juice. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise. To serve, reheat the eggs in boiling water for 1 minute. Pile the peas and pancetta into 2 dishes. Stir through the toasted bread, top with the eggs and spoon over the hollandaise."
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} | acc447a99f406b9dcb66260bf2984a01759db5889059312bc14b5704dfb87344 | Sicilian lemon and orange sweet bread recipe
An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_lemon_and_38672_16x9.jpg This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread). 400g/14oz strong white flour7g salt40g/1½oz caster sugar10g instant yeast120ml/4fl oz milk4 free-range eggs, lightly whisked100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing 400g/14oz strong white flour 7g salt 40g/1½oz caster sugar 10g instant yeast 120ml/4fl oz milk 4 free-range eggs, lightly whisked 100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing 2 lemons, finely grated zest only1 orange, finely grated zest only 100g/3½oz toasted flaked almonds100g/3½oz mixed candied peel100g/3½oz dried cranberries½ lemon, juice only 2 lemons, finely grated zest only 1 orange, finely grated zest only 100g/3½oz toasted flaked almonds 100g/3½oz mixed candied peel 100g/3½oz dried cranberries ½ lemon, juice only 2 free-range egg whites 25g/1oz sugar25g/1oz ground almonds 2 free-range egg whites 25g/1oz sugar 25g/1oz ground almonds 50g/1¾oz flaked almondscaster sugar, to sprinkle 50g/1¾oz flaked almonds caster sugar, to sprinkle Method To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough.Tip the dough into a clean bowl, cover and leave to rise for one hour. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice.Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Grease a 23cm/9in round deep spring-form cake tin. Shape the dough into a ball and place it into the prepared tin.Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin.Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough. To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough. Tip the dough into a clean bowl, cover and leave to rise for one hour. Tip the dough into a clean bowl, cover and leave to rise for one hour. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice. Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Grease a 23cm/9in round deep spring-form cake tin. Grease a 23cm/9in round deep spring-form cake tin. Shape the dough into a ball and place it into the prepared tin. Shape the dough into a ball and place it into the prepared tin. Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin. Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin. Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes. Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes. For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste. For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste. After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar. After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar. Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil. Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil. Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. Recipe tips Buy unwaxed citrus fruit if possible, as you are using the zest. | {
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"title": "Sicilian lemon and orange sweet bread recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/sicilian_lemon_and_38672_16x9.jpg This citrus-infused sweet bread, topped with toasted almonds, is based on the flavours of the Italian Colomba di Pasqua (an Easter celebration bread). 400g/14oz strong white flour7g salt40g/1½oz caster sugar10g instant yeast120ml/4fl oz milk4 free-range eggs, lightly whisked100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing 400g/14oz strong white flour 7g salt 40g/1½oz caster sugar 10g instant yeast 120ml/4fl oz milk 4 free-range eggs, lightly whisked 100g/3½oz softened unsalted butter, cut into small pieces, plus extra for greasing 2 lemons, finely grated zest only1 orange, finely grated zest only 100g/3½oz toasted flaked almonds100g/3½oz mixed candied peel100g/3½oz dried cranberries½ lemon, juice only 2 lemons, finely grated zest only 1 orange, finely grated zest only 100g/3½oz toasted flaked almonds 100g/3½oz mixed candied peel 100g/3½oz dried cranberries ½ lemon, juice only 2 free-range egg whites 25g/1oz sugar25g/1oz ground almonds 2 free-range egg whites 25g/1oz sugar 25g/1oz ground almonds 50g/1¾oz flaked almondscaster sugar, to sprinkle 50g/1¾oz flaked almonds caster sugar, to sprinkle Method To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough.Tip the dough into a clean bowl, cover and leave to rise for one hour. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice.Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Grease a 23cm/9in round deep spring-form cake tin. Shape the dough into a ball and place it into the prepared tin.Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin.Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes.For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste.After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar.Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil.Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough. To make the dough, combine the flour, salt, sugar, yeast, milk, eggs and butter in a food mixer fitted with a dough hook. Mix on a slow speed for three minutes and then set on a medium speed for five minutes, to work the mixture together into a soft dough. If you haven’t got a mixer, mix the dough ingredients together by hand and knead on a lightly floured surface until you get a soft, elastic dough. Tip the dough into a clean bowl, cover and leave to rise for one hour. Tip the dough into a clean bowl, cover and leave to rise for one hour. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice. For the citrus mixture, combine the citrus zest with the toasted almonds, mixed peel, dried cranberries and lemon juice. Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Add the citrus mixture to the dough and use your hands to incorporate it into the dough. Grease a 23cm/9in round deep spring-form cake tin. Grease a 23cm/9in round deep spring-form cake tin. Shape the dough into a ball and place it into the prepared tin. Shape the dough into a ball and place it into the prepared tin. Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin. Cover, or place inside a large plastic bag, and leave to rise for three hours, or until the dough has reached the top of the sides of the tin. Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes. Preheat the oven to 200C/400F/Gas 6 (in a fan oven) and bake the bread on the middle shelf for 20 minutes. For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste. For the topping, in a bowl stir together the egg whites, sugar and ground almonds to make a paste. After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar. After 20 minutes of baking, remove the bread from the oven and spread the paste over the top. Sprinkle with flaked almonds and a little more sugar. Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil. Reduce the oven temperature to 180C/350F/Gas 4 and return to the oven for a further 20 minutes. If it is going to brown towards the end of baking then cover it loosely with foil. Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. Remove from the oven and leave to cool in the tin for 10 minutes; then release the sides of the tin. Remove from the tin and leave to cool completely on a wire rack. Recipe tips Buy unwaxed citrus fruit if possible, as you are using the zest."
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} | 7b21debf2f18075965dbd2df600347c38e7488aec22535b65adcb3ef429821f2 | Mini cranberry panettone recipe
For the panettone, grease a 12-hole, deep-sided muffin tin with butter. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside.Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.)Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky).Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen.Preheat the oven to 190C/170C Fan/Gas 5.Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack.For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split.Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones. For the panettone, grease a 12-hole, deep-sided muffin tin with butter. For the panettone, grease a 12-hole, deep-sided muffin tin with butter. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside. Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.) Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.) Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky). Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky). Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen. Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack. Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack. For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split. For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split. Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones. Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones. | {
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"url": "https://www.bbc.co.uk/food/recipes/mini_cranberry_94888",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Mini cranberry panettone recipe",
"content": "For the panettone, grease a 12-hole, deep-sided muffin tin with butter. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside.Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.)Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky).Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen.Preheat the oven to 190C/170C Fan/Gas 5.Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack.For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split.Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones. For the panettone, grease a 12-hole, deep-sided muffin tin with butter. For the panettone, grease a 12-hole, deep-sided muffin tin with butter. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside. In a bowl, mix the candied peel, sultanas and cranberries with the spiced rum until combined. Set aside. Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.) Add the flour, sugar and salt to the bowl of a food mixer. Whisk the yeast with a little of the water in a separate bowl until dissolved. Add the yeast mixture to the flour, then add the remaining water and the whole eggs and beat until the mixture comes together as a dough. (This can also be done by hand or using a hand-held electric whisk.) Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Beat in the butter a little at a time, then add the orange zest and continue to beat for 4-5 minutes, or until the dough is smooth. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Set the dough aside, covered, in its bowl, to prove for about 1 hour, or until it has doubled in size. Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky). Knock back the dough, sprinkle over the dried fruit, then knead the fruit into the dough, either in the bowl, or on a lightly floured work surface (it will feel very sticky). Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen. Roll the dough into a ball and cut it into 10-12 equal-sized pieces. Roll each piece into a ball on a lightly floured work surface. Place one into each hole of the muffin tin. Cover the tin with cling film then set aside to prove again for about 45 minutes, until risen. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack. Brush the top of the risen panettone dough with the egg wash, then bake in the oven for 18-20 minutes, or until golden-brown and risen. Remove from the tin and set aside to cool on a wire rack. For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split. For the rum butter, beat the butter in the bowl of a free-standing food mixer for 3-5 minutes, until it is soft. Beat in the soft light brown sugar for 3-4 minutes, or until pale and fluffy, adding the rum a little at a time. Don't add the rum too quickly or the mixture will split. Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones. Spoon the rum butter into sterilised jars and seal. Chill in the fridge or freeze until needed, or serve immediately alongside the warm panettones."
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} | 1c8b77a0bec88311849eba571bb4669c3ffff779c2db5f29011f7b78f9e571e2 | Christmas panettone trifle recipe
An average of 4.0 out of 5 stars from 1 rating So many Christmas flavours in one recipe! This trifle is made with panettone, Marsala-soaked fruits, clementines, pomegranates, nuts and ricotta. 100g/3½oz Medjool dates100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 100g/3½oz Medjool dates 100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped 1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 1 panettone 100ml/3½fl oz Marsala wine2 clementines, peeled and segmented 1 pomegranate, seeds removed400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans 1 panettone 100ml/3½fl oz Marsala wine 2 clementines, peeled and segmented 1 pomegranate, seeds removed 400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans Method To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture.To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. | {
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"title": "Christmas panettone trifle recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating So many Christmas flavours in one recipe! This trifle is made with panettone, Marsala-soaked fruits, clementines, pomegranates, nuts and ricotta. 100g/3½oz Medjool dates100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 100g/3½oz Medjool dates 100g/3½oz dried prunes 100g/3½oz dried apricots 100g/3½oz candied peel 100g/3½oz dried cranberries 100g/3½oz raisins 1 orange, zest and juice 100g/3½oz pecan nuts, chopped 100g/3½oz whole almonds, chopped 1 cinnamon stick ½ nutmeg, grated ½ tsp ground mixed spice 750ml/26fl oz Marsala wine 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 2 free-range eggs, separated 100g/3½oz icing sugar 50ml/2fl oz Marsala wine 500g/1lb 2oz Somerset ricotta, such as Westcombe 1 panettone 100ml/3½fl oz Marsala wine2 clementines, peeled and segmented 1 pomegranate, seeds removed400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans 1 panettone 100ml/3½fl oz Marsala wine 2 clementines, peeled and segmented 1 pomegranate, seeds removed 400ml/14fl oz ready-made custard 100g/3½oz pistachio slivers 100g/3½oz pecans Method To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture.To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the Christmas fruits, preheat the oven to 160C/140C Fan/Gas 3. Place all the ingredients into an ovenproof dish with a lid and pour the Marsala over. Cover with the lid on and bake in the oven for 3 hours. Add some water if necessary, to stop it drying out. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. To make the trifle filling, beat the egg yolks with the icing sugar until thick and pale. Add the Marsala and the ricotta and mix well. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. Whisk the egg whites in separate bowl until stiff peaks form when the whisk is removed from the bowl and fold the egg whites through the Marsala and ricotta mixture. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. To assemble the trifle, cut the panettone to fit the size of the trifle serving dish (preferably made of glass). Douse with Marsala and top with the cooked fruits and some of the clementines and pomegranate. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve. Spoon over some custard and then the ricotta cream. Repeat the layers again and finish with the pistachio slivers, pecan nuts and more clementines and pomegranate. Serve."
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"$oid": "68bad5f3eb3bdbfd0cc017a4"
} | 43838c022eee79e4ebdc7dd34f7858fe9b0b466b28d620457950efd308e53a65 | Raspberry ripple Swiss roll recipe
An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_ripple_swiss_15082_16x9.jpg This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk. flavourless oil or butter, for greasing3 large free-range eggs75g/2½oz caster sugar, plus 3 tbsp for sprinkling75g/2½oz self-raising flour flavourless oil or butter, for greasing 3 large free-range eggs 75g/2½oz caster sugar, plus 3 tbsp for sprinkling 75g/2½oz self-raising flour 150ml/¼ pint double cream75g/2½oz raspberry jam 150ml/¼ pint double cream 75g/2½oz raspberry jam Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl.Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl. Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes. Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar. | {
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"title": "Raspberry ripple Swiss roll recipe",
"content": "An average of 4.3 out of 5 stars from 12 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberry_ripple_swiss_15082_16x9.jpg This raspberry ripple Swiss roll looks impressive, yet is surprisingly easy to make. Equipment: you will need a 33 x 23cm/13 x 9in Swiss roll tin and an electric whisk. flavourless oil or butter, for greasing3 large free-range eggs75g/2½oz caster sugar, plus 3 tbsp for sprinkling75g/2½oz self-raising flour flavourless oil or butter, for greasing 3 large free-range eggs 75g/2½oz caster sugar, plus 3 tbsp for sprinkling 75g/2½oz self-raising flour 150ml/¼ pint double cream75g/2½oz raspberry jam 150ml/¼ pint double cream 75g/2½oz raspberry jam Method Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl.Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes.Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Grease a 33 x 23cm/13 x 9in Swiss roll tin and line with baking paper. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl. In a large mixing bowl, whisk the eggs and sugar together on high speed for about 5 minutes until very pale, thick and fluffy. The beaters will leave a ribbon-like trail of mixture when lifted from the bowl. Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. Sift the flour over the mixture and gently fold in using a large metal spoon. Pour the mixture into the prepared tin and use a spatula to spread it evenly into the corners. Bake for 8–10 minutes, until lightly golden and firm to the touch. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes. While the sponge is baking, cut a rectangle of baking paper slightly larger than the Swiss roll tin. Lay it on a work surface and sprinkle with 2 tablespoons of caster sugar. Turn the sponge out onto the sugar-dusted paper, then carefully peel off the baking paper. Cool the sponge in the fridge for 10 minutes. Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Whisk the cream to soft peaks. Spread it evenly over the cooled sponge, leaving a 2.5cm/1in border at one of the shorter ends. Dot the jam over the cream and swirl it through to make a ripple pattern. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar. Starting at a short end, roll up the sponge, finishing at the end with less cream. Transfer the Swiss roll to a serving plate. Sprinkle with a further 1 tablespoon of caster sugar."
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} | f5f27447b1b1b0e65947b39c36b8294e470846febf0fc33d339c40fb376c1ef1 | Hairy Bikers' chestnut and chocolate roulade recipe
An average of 5.0 out of 5 stars from 3 ratings This alternative Christmas log (Swiss roll packed with dark chocolate, cream and chestnut) is seriously sophisticated, but still a real crowd-pleaser. softened butter, for greasing6 large free-range eggs, separated 150g/5½oz caster sugar50g/1¾oz cocoa powder softened butter, for greasing 6 large free-range eggs, separated 150g/5½oz caster sugar 50g/1¾oz cocoa powder 150g/5½oz plain dark chocolate, broken into squares300ml/10fl oz double cream200g/7oz chestnut purée40g/1½oz caster sugar 150g/5½oz plain dark chocolate, broken into squares 300ml/10fl oz double cream 200g/7oz chestnut purée 40g/1½oz caster sugar 50g/1¾oz plain dark chocolate, broken into squares50g/1¾oz white chocolate, broken into squares1 tsp icing sugar 50g/1¾oz plain dark chocolate, broken into squares 50g/1¾oz white chocolate, broken into squares 1 tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy.Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula.Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely.To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture.Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack.To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula. Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely. Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely. To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture. Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack. Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack. To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Hairy Bikers' chestnut and chocolate roulade recipe",
"content": "An average of 5.0 out of 5 stars from 3 ratings This alternative Christmas log (Swiss roll packed with dark chocolate, cream and chestnut) is seriously sophisticated, but still a real crowd-pleaser. softened butter, for greasing6 large free-range eggs, separated 150g/5½oz caster sugar50g/1¾oz cocoa powder softened butter, for greasing 6 large free-range eggs, separated 150g/5½oz caster sugar 50g/1¾oz cocoa powder 150g/5½oz plain dark chocolate, broken into squares300ml/10fl oz double cream200g/7oz chestnut purée40g/1½oz caster sugar 150g/5½oz plain dark chocolate, broken into squares 300ml/10fl oz double cream 200g/7oz chestnut purée 40g/1½oz caster sugar 50g/1¾oz plain dark chocolate, broken into squares50g/1¾oz white chocolate, broken into squares1 tsp icing sugar 50g/1¾oz plain dark chocolate, broken into squares 50g/1¾oz white chocolate, broken into squares 1 tsp icing sugar Method Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy.Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula.Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely.To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture.Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack.To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy. Preheat the oven to 180C/160C Fan/Gas 4. Line a 23 x 33cm/9x13in Swiss roll tin with baking parchment, grease with a little butter and set aside. Put the egg yolks and sugar in a large bowl and whisk with an electric whisk until thick and creamy. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Sift the cocoa powder over the egg mixture and whisk in thoroughly. Wash and dry the beaters. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula. Whisk the egg whites in a clean bowl until stiff but not dry. Fold a third of the egg whites into the cocoa mixture, then gently fold in the rest until evenly distributed. Pour into the prepared tin and spread gently with a spatula. Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely. Bake in the centre of the oven for 20-25 minutes, or until risen and just beginning to shrink away from the sides of the tin. Remove from the oven, loosen the edges with a round-bladed knife and leave to stand for a few minutes – the cake will sink down into the tin. Place a piece of baking parchment on the work surface, turn the cake onto the parchment and leave to cool completely. To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. To make the filling, melt the chocolate with 150ml/5fl oz of the cream in a non-stick pan over a low heat, stirring occasionally until smooth. Remove from the heat. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture. Put the chestnut purée in a food processor with the sugar. With the motor running, slowly add the melted chocolate and cream and blend until smooth and light. Trim the edges off the cooled chocolate sponge and gently spread with the chestnut mixture. Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack. Whip the rest of the cream until soft peaks form when the whisk is removed from the bowl, and spread it over the chestnut and chocolate filling. Using the parchment paper to help you, roll the cake up from one of the short sides and carefully lift it onto a wire rack. To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. To make the topping, melt the dark and white chocolate in two heatproof bowls set over pans of simmering water until smooth, stirring occasionally. Using a teaspoon, drizzle the melted chocolate over the roulade and leave to set for at least 30 minutes. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar. Chill in the fridge until ready to serve, and remove from the fridge 30 minutes before serving. Dust with a little sifted icing sugar."
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} | b4ca283bded90972a2feb4898b4da3a7ac0daa8d2d2531daf0f1ad466beb0bca | Raspberry and cherries jubilee trifle recipe
An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberryandcherryju_11716_16x9.jpg A gorgeous mashup of the Victorian classic cherries jubilee and the beloved trifle - a seasonal glory. 10 boudoir (sponge) biscuits2 x 250g/9oz punnets of cherries, stoned5 tbsp cherry brandy or crème de cassis2 x 125g raspberries, washed4 meringue nests, crushed1 litre/1¾ pint ready-made custard400ml/13fl oz double cream, lightly whipped110g/4oz dark chocolate, grated55g/2oz toasted flaked almonds 10 boudoir (sponge) biscuits 2 x 250g/9oz punnets of cherries, stoned 5 tbsp cherry brandy or crème de cassis 2 x 125g raspberries, washed 4 meringue nests, crushed 1 litre/1¾ pint ready-made custard 400ml/13fl oz double cream, lightly whipped 110g/4oz dark chocolate, grated 55g/2oz toasted flaked almonds Method Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. | {
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"title": "Raspberry and cherries jubilee trifle recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/raspberryandcherryju_11716_16x9.jpg A gorgeous mashup of the Victorian classic cherries jubilee and the beloved trifle - a seasonal glory. 10 boudoir (sponge) biscuits2 x 250g/9oz punnets of cherries, stoned5 tbsp cherry brandy or crème de cassis2 x 125g raspberries, washed4 meringue nests, crushed1 litre/1¾ pint ready-made custard400ml/13fl oz double cream, lightly whipped110g/4oz dark chocolate, grated55g/2oz toasted flaked almonds 10 boudoir (sponge) biscuits 2 x 250g/9oz punnets of cherries, stoned 5 tbsp cherry brandy or crème de cassis 2 x 125g raspberries, washed 4 meringue nests, crushed 1 litre/1¾ pint ready-made custard 400ml/13fl oz double cream, lightly whipped 110g/4oz dark chocolate, grated 55g/2oz toasted flaked almonds Method Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long."
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} | 752ac1b98a7ac9d149fd257c6ad8ce3d4529d2b8d1a7e83089f0efe20148db67 | Nadiya's chia, yoghurt and granola trifle recipe
An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p07hsnwg.jpg Made with yoghurt, chia seeds, brioche, summer fruits and granola, this is a lighter version of the classic dessert. 500g/1lb 2oz Greek-style yoghurt100g/3½oz chia seeds5 tbsp honey1 tsp ground cinnamon 500g/1lb 2oz Greek-style yoghurt 100g/3½oz chia seeds 5 tbsp honey 1 tsp ground cinnamon 500g/1lb 2oz frozen summer fruits3 tbsp icing sugar1 orange, zest only 500g/1lb 2oz frozen summer fruits 3 tbsp icing sugar 1 orange, zest only 175g/6oz brioche, sliced175g/7oz granola 175g/6oz brioche, sliced 175g/7oz granola whipped cream, from a can whipped cream, from a can Method For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside.Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later.Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Recipe tips To make chia and yogurt popsicles, make twice the quantity of the yoghurt layer. You can either transfer the chia yoghurt into popsicle moulds and put into the freezer to set, or first add the remaining juice from the defrosted fruit (if you have any left over) and some sliced strawberries and stir through. Alternatively, you could pop this yoghurt into ice cube trays and freeze. Once the ice cubes are frozen, transfer to a freezer bag. You now have a base for breakfast smoothies whenever you need them – pop a few cubes into a blender with some kale and pineapple juice, or a banana and berries. | {
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"title": "Nadiya's chia, yoghurt and granola trifle recipe",
"content": "An average of 4.5 out of 5 stars from 11 ratings https://ichef.bbci.co.uk/images/ic/832xn/p07hsnwg.jpg Made with yoghurt, chia seeds, brioche, summer fruits and granola, this is a lighter version of the classic dessert. 500g/1lb 2oz Greek-style yoghurt100g/3½oz chia seeds5 tbsp honey1 tsp ground cinnamon 500g/1lb 2oz Greek-style yoghurt 100g/3½oz chia seeds 5 tbsp honey 1 tsp ground cinnamon 500g/1lb 2oz frozen summer fruits3 tbsp icing sugar1 orange, zest only 500g/1lb 2oz frozen summer fruits 3 tbsp icing sugar 1 orange, zest only 175g/6oz brioche, sliced175g/7oz granola 175g/6oz brioche, sliced 175g/7oz granola whipped cream, from a can whipped cream, from a can Method For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside.Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later.Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Recipe tips To make chia and yogurt popsicles, make twice the quantity of the yoghurt layer. You can either transfer the chia yoghurt into popsicle moulds and put into the freezer to set, or first add the remaining juice from the defrosted fruit (if you have any left over) and some sliced strawberries and stir through. Alternatively, you could pop this yoghurt into ice cube trays and freeze. Once the ice cubes are frozen, transfer to a freezer bag. You now have a base for breakfast smoothies whenever you need them – pop a few cubes into a blender with some kale and pineapple juice, or a banana and berries."
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} | 991a231b1905b9e80b045c59a9f341ecbbaedc5db894c614b5735099dfe9fbaa | Bread and butter pudding with caramel cream recipe
An average of 4.0 out of 5 stars from 2 ratings This traditional pudding is taken up a notch with a luxurious caramel cream. One of the best things you can do with a stale loaf of bread! 300g/10½oz caster sugar600ml/20fl oz double cream 300g/10½oz caster sugar 600ml/20fl oz double cream 75g/2½oz raisins 75g/2½oz sultanas 75g/2½oz currants 75g/2½oz mixed candied peel, chopped150g/5½oz butter1 soft white sandwich bread loaf, sliced5 free-range eggs50g/1¾oz caster sugar300ml/10fl oz milk1 vanilla pod, split300ml/10fl oz double cream100ml/3½fl oz apricot jam 75g/2½oz raisins 75g/2½oz sultanas 75g/2½oz currants 75g/2½oz mixed candied peel, chopped 150g/5½oz butter 1 soft white sandwich bread loaf, sliced 5 free-range eggs 50g/1¾oz caster sugar 300ml/10fl oz milk 1 vanilla pod, split 300ml/10fl oz double cream 100ml/3½fl oz apricot jam Method Preheat the oven to 160C/140C Fan/Gas 3.To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread.Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread. Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside. | {
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"title": "Bread and butter pudding with caramel cream recipe",
"content": "An average of 4.0 out of 5 stars from 2 ratings This traditional pudding is taken up a notch with a luxurious caramel cream. One of the best things you can do with a stale loaf of bread! 300g/10½oz caster sugar600ml/20fl oz double cream 300g/10½oz caster sugar 600ml/20fl oz double cream 75g/2½oz raisins 75g/2½oz sultanas 75g/2½oz currants 75g/2½oz mixed candied peel, chopped150g/5½oz butter1 soft white sandwich bread loaf, sliced5 free-range eggs50g/1¾oz caster sugar300ml/10fl oz milk1 vanilla pod, split300ml/10fl oz double cream100ml/3½fl oz apricot jam 75g/2½oz raisins 75g/2½oz sultanas 75g/2½oz currants 75g/2½oz mixed candied peel, chopped 150g/5½oz butter 1 soft white sandwich bread loaf, sliced 5 free-range eggs 50g/1¾oz caster sugar 300ml/10fl oz milk 1 vanilla pod, split 300ml/10fl oz double cream 100ml/3½fl oz apricot jam Method Preheat the oven to 160C/140C Fan/Gas 3.To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread.Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the caramel cream, heat the sugar in a frying pan, swirling every so often, until you have a dark caramel. Pour in 300ml/10fl oz of double cream. Whip the remaining double cream until it falls off the whisk in ribbons, and then fold it into the caramel cream mixture. Sieve into a clean bowl, cover and allow to set overnight. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread. To make the bread and butter pudding, scatter some of the dried fruit into the bottom of a shallow baking dish. Melt the butter over a medium heat. Brush the bread slices generously with the melted butter and put a layer on top of the dried fruit. Continue to layer like this until the fruit and bread is all used up, finishing with a layer of bread. Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Mix together the eggs and sugar in a large heatproof bowl. Bring the milk and vanilla to a simmer and pour this over the egg mixture. Pour in the cream and mix, then strain though a fine sieve, discarding the vanilla pod. Pour the mixture over the bread, pushing it down to absorb all the liquid. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. Bake for 40–50 minutes, until just set. Once cool, gently heat the jam in a saucepan over a low heat. Glaze the top of the pudding with the warm apricot jam. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside. To serve, cut out the bread and butter pudding into potions. Transfer to serving bowls and add a spoonful of the caramel cream alongside."
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} | c3219fec2d6361086c07d93541306e9f47597882b3583858e422bcabe3956292 | Italian meringue with fruit compote recipe
An average of 5.0 out of 5 stars from 1 rating A proper fancy dessert made with the simplest ingredients. Special enough for a dinner party but easy enough to whip up for a family dinner. The Italian meringue method produces a lovely stable meringue. You will need a good sugar thermometer or digital thermometer to get the sugar to the right temperature. 500g/1lb 2oz frozen mixed berries50g/1¾oz caster sugar 500g/1lb 2oz frozen mixed berries 50g/1¾oz caster sugar 115g/4oz caster sugar2 medium egg whites 115g/4oz caster sugar 2 medium egg whites candied peelmint leaves candied peel mint leaves Method To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand.To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes.Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand. To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand. To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes. Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. Recipe tips To make the candied peel, put the finely pared zest of one large orange and its juice into a small saucepan with 25g/1oz sugar and 100ml/3½fl oz water. Bring to a gentle simmer. Cook for 5–10 minutes, or until the zest is soft, stirring occasionally. Drain in a sieve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Italian meringue with fruit compote recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating A proper fancy dessert made with the simplest ingredients. Special enough for a dinner party but easy enough to whip up for a family dinner. The Italian meringue method produces a lovely stable meringue. You will need a good sugar thermometer or digital thermometer to get the sugar to the right temperature. 500g/1lb 2oz frozen mixed berries50g/1¾oz caster sugar 500g/1lb 2oz frozen mixed berries 50g/1¾oz caster sugar 115g/4oz caster sugar2 medium egg whites 115g/4oz caster sugar 2 medium egg whites candied peelmint leaves candied peel mint leaves Method To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand.To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes.Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand. To make the compôte, put the frozen berries in a saucepan with the sugar and cook over a low heat for 4–5 minutes, or until defrosted and softened, stirring occasionally. Leave to stand. To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. To make the meringue, put the sugar in a saucepan and add 3 tablespoons of cold water. Place over a medium heat and bring to the boil. Cook for 3–4 minutes or until it reaches 120C on a sugar or digital thermometer, stirring occasionally. The sugar syrup should look slightly thickened and glossy. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes. Whisk the egg whites in a bowl using a stand mixer or hand-held electric whisk. When they are very foamy, start adding the sugar syrup in a thin stream and continue whisking until the egg whites form a stiff and shiny meringue. This will take around 4 minutes. Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. Divide the warmed fruit between four wide bowls. Using a piping bag, pipe the meringue on top, or you can use a spoon. Use a chefs’ blow torch to toast the sides of the meringue until golden-brown or alternatively, place it on a heatproof plate and toast under a very hot grill. Top with candied peel (see recipe tip) and mint leaves. Recipe tips To make the candied peel, put the finely pared zest of one large orange and its juice into a small saucepan with 25g/1oz sugar and 100ml/3½fl oz water. Bring to a gentle simmer. Cook for 5–10 minutes, or until the zest is soft, stirring occasionally. Drain in a sieve."
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} | ae11d48a5be7d17195aa9313da3bc8cca42be0cda68d03549551e699f7822303 | Chocolate barmbrack bread recipe
An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_barmbrack_09509_16x9.jpg Barmbrack is a tea loaf similar to the Welsh bara brith. Here the same flavours have been used in this sweet bread laced with delicious dried fruit and chocolate. 300g/10½oz strong white flour, plus extra for dusting2½ tbsp ground mixed spice¼ tsp salt8g fast-action yeast 33g/1¼oz unsalted butter, softened66g/2½oz golden caster sugar200ml/7fl oz semi-skimmed milk1 large free-range egg100g/3½oz mixed dried fruit 30g/1oz mixed candied peel 100g/3½oz Belgian milk chocolate chips1 tbsp sunflower oil, for greasing 300g/10½oz strong white flour, plus extra for dusting 2½ tbsp ground mixed spice ¼ tsp salt 8g fast-action yeast 33g/1¼oz unsalted butter, softened 66g/2½oz golden caster sugar 200ml/7fl oz semi-skimmed milk 1 large free-range egg 100g/3½oz mixed dried fruit 30g/1oz mixed candied peel 100g/3½oz Belgian milk chocolate chips 1 tbsp sunflower oil, for greasing 1 tbsp caster sugar50ml/2fl oz boiling water50g/1¾oz dark chocolate, finely chopped50g/1¾oz white chocolate, finely chopped 1 tbsp caster sugar 50ml/2fl oz boiling water 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped Method For the bread, line a baking tray with baking paper and dust generously with flour.Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined.Gently warm the milk until it is warm to touch, then whisk in the egg.Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands.Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate.Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size.Preheat the oven to 195C/175C Fan/Gas 5.Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf.Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved.Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust.To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. For the bread, line a baking tray with baking paper and dust generously with flour. For the bread, line a baking tray with baking paper and dust generously with flour. Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined. Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined. Gently warm the milk until it is warm to touch, then whisk in the egg. Gently warm the milk until it is warm to touch, then whisk in the egg. Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands. Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size. Preheat the oven to 195C/175C Fan/Gas 5. Preheat the oven to 195C/175C Fan/Gas 5. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf. Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved. Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved. Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust. Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust. To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. Recipe tips Wet doughs, like in this recipe, are easier to knead using a freestanding mixer fitted with a dough hook, though it will not take as long. When kneading by hand, it’s usually easier to use the stretch and fold method. | {
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"title": "Chocolate barmbrack bread recipe",
"content": "An average of 4.8 out of 5 stars from 6 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/chocolate_barmbrack_09509_16x9.jpg Barmbrack is a tea loaf similar to the Welsh bara brith. Here the same flavours have been used in this sweet bread laced with delicious dried fruit and chocolate. 300g/10½oz strong white flour, plus extra for dusting2½ tbsp ground mixed spice¼ tsp salt8g fast-action yeast 33g/1¼oz unsalted butter, softened66g/2½oz golden caster sugar200ml/7fl oz semi-skimmed milk1 large free-range egg100g/3½oz mixed dried fruit 30g/1oz mixed candied peel 100g/3½oz Belgian milk chocolate chips1 tbsp sunflower oil, for greasing 300g/10½oz strong white flour, plus extra for dusting 2½ tbsp ground mixed spice ¼ tsp salt 8g fast-action yeast 33g/1¼oz unsalted butter, softened 66g/2½oz golden caster sugar 200ml/7fl oz semi-skimmed milk 1 large free-range egg 100g/3½oz mixed dried fruit 30g/1oz mixed candied peel 100g/3½oz Belgian milk chocolate chips 1 tbsp sunflower oil, for greasing 1 tbsp caster sugar50ml/2fl oz boiling water50g/1¾oz dark chocolate, finely chopped50g/1¾oz white chocolate, finely chopped 1 tbsp caster sugar 50ml/2fl oz boiling water 50g/1¾oz dark chocolate, finely chopped 50g/1¾oz white chocolate, finely chopped Method For the bread, line a baking tray with baking paper and dust generously with flour.Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined.Gently warm the milk until it is warm to touch, then whisk in the egg.Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands.Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate.Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size.Preheat the oven to 195C/175C Fan/Gas 5.Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf.Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved.Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust.To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. For the bread, line a baking tray with baking paper and dust generously with flour. For the bread, line a baking tray with baking paper and dust generously with flour. Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined. Sift the flour, mixed spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined. Gently warm the milk until it is warm to touch, then whisk in the egg. Gently warm the milk until it is warm to touch, then whisk in the egg. Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands. Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size. Preheat the oven to 195C/175C Fan/Gas 5. Preheat the oven to 195C/175C Fan/Gas 5. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf. Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved. Just before the loaf is cooked, make the glaze. Mix the sugar with the boiling water in a small bowl until the sugar is dissolved. Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust. Place the loaf on a wire rack and, while it is is still hot, liberally brush the glaze all over the crust. To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. To decorate, gently melt the dark chocolate in a microwave or bain-marie. Allow to cool for 5 minutes then drizzle liberally over the loaf. Repeat with the white chocolate. Recipe tips Wet doughs, like in this recipe, are easier to knead using a freestanding mixer fitted with a dough hook, though it will not take as long. When kneading by hand, it’s usually easier to use the stretch and fold method."
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} | 1b6013f8675a4ecedc44bd8a50ec426798f610217e9e1ae38b066fe2193acc4f | Sea bass with champagne sauce recipe
An average of 5.0 out of 5 stars from 5 ratings Bring the fantastic flavours of the sea to your table with this luxurious recipe. 225g/8oz samphire500g/1lb 2oz medium new potatoes, scrubbed and quartered2 shallots, finely chopped2 garlic cloves, finely choppedolive oil175g/6oz smoked streaky bacon, chopped into lardons125g/4½oz broad beans, poddedlarge knob of unsalted butterfreshly ground black pepper 225g/8oz samphire 500g/1lb 2oz medium new potatoes, scrubbed and quartered 2 shallots, finely chopped 2 garlic cloves, finely chopped olive oil 175g/6oz smoked streaky bacon, chopped into lardons 125g/4½oz broad beans, podded large knob of unsalted butter freshly ground black pepper 4 tbsp olive oil700-900g/1lb 9oz-2 lb sea bass, descaled, pin bones removed and cut into 4 fillets sea salt flakes and freshly ground black pepper 4 tbsp olive oil 700-900g/1lb 9oz-2 lb sea bass, descaled, pin bones removed and cut into 4 fillets sea salt flakes and freshly ground black pepper 200g/7oz butter1 banana shallot, thinly sliced1 medium carrot, thinly sliced6 button mushrooms, sliced200ml/7fl oz champagne300ml/10fl oz white fish stock300ml/10fl oz double cream150g/5½oz brown shrimps, peeled 200g/7oz butter 1 banana shallot, thinly sliced 1 medium carrot, thinly sliced 6 button mushrooms, sliced 200ml/7fl oz champagne 300ml/10fl oz white fish stock 300ml/10fl oz double cream 150g/5½oz brown shrimps, peeled Method For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside.Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter.Season with pepper, tossing thoroughly to make sure everything is heated through. For the sea bass, preheat the grill to high. Line a baking tray with tin foilScore the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked.For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half.Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce. For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside. For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside. Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter. Season with pepper, tossing thoroughly to make sure everything is heated through. Season with pepper, tossing thoroughly to make sure everything is heated through. For the sea bass, preheat the grill to high. Line a baking tray with tin foil For the sea bass, preheat the grill to high. Line a baking tray with tin foil Score the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Score the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked. For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half. Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce. | {
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"title": "Sea bass with champagne sauce recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Bring the fantastic flavours of the sea to your table with this luxurious recipe. 225g/8oz samphire500g/1lb 2oz medium new potatoes, scrubbed and quartered2 shallots, finely chopped2 garlic cloves, finely choppedolive oil175g/6oz smoked streaky bacon, chopped into lardons125g/4½oz broad beans, poddedlarge knob of unsalted butterfreshly ground black pepper 225g/8oz samphire 500g/1lb 2oz medium new potatoes, scrubbed and quartered 2 shallots, finely chopped 2 garlic cloves, finely chopped olive oil 175g/6oz smoked streaky bacon, chopped into lardons 125g/4½oz broad beans, podded large knob of unsalted butter freshly ground black pepper 4 tbsp olive oil700-900g/1lb 9oz-2 lb sea bass, descaled, pin bones removed and cut into 4 fillets sea salt flakes and freshly ground black pepper 4 tbsp olive oil 700-900g/1lb 9oz-2 lb sea bass, descaled, pin bones removed and cut into 4 fillets sea salt flakes and freshly ground black pepper 200g/7oz butter1 banana shallot, thinly sliced1 medium carrot, thinly sliced6 button mushrooms, sliced200ml/7fl oz champagne300ml/10fl oz white fish stock300ml/10fl oz double cream150g/5½oz brown shrimps, peeled 200g/7oz butter 1 banana shallot, thinly sliced 1 medium carrot, thinly sliced 6 button mushrooms, sliced 200ml/7fl oz champagne 300ml/10fl oz white fish stock 300ml/10fl oz double cream 150g/5½oz brown shrimps, peeled Method For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside.Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter.Season with pepper, tossing thoroughly to make sure everything is heated through. For the sea bass, preheat the grill to high. Line a baking tray with tin foilScore the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked.For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half.Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce. For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside. For the samphire, strip the fronds from the main stalks and wash thoroughly. Blanch the stalks in boiling water for 30 seconds. Refresh in cold water, drain and set aside. Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Put the new potatoes in a large pan of salted water, bring to the boil and cook until just tender, then drain. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter. Meanwhile, heat a large frying pan over a high heat and add a little olive oil. Fry the shallots and garlic for a minutes then add the bacon and cook for a few minutes more. Add the potatoes, shaking the pan to make sure the potatoes are coloured all over. Add the samphire, broad beans and the butter. Season with pepper, tossing thoroughly to make sure everything is heated through. Season with pepper, tossing thoroughly to make sure everything is heated through. For the sea bass, preheat the grill to high. Line a baking tray with tin foil For the sea bass, preheat the grill to high. Line a baking tray with tin foil Score the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Score the skin of the sea bass fillets being careful not to cut too deeply into the flesh. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked. Season the flesh side of the fish with salt and pepper. Arrange the fish skin-side up on the prepared tray. Brush the skin with olive oil, and place the fillets under the grill. Cook for about 4 minutes, or until the skin has blackened and the flesh is just cooked. For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. For the sauce, melt 50g/1¾oz of the butter in a saucepan over a medium heat, add the vegetables and fry gently until just softened but not coloured. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half. Add half the champagne and cook until reduced in volume to a syrupy consistency. Add the stock and cook until the volume of liquid has reduced by half. Add the cream and simmer to reduce by half. Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. Pass through a sieve into a clean saucepan and then over a low heat whisk in the remaining butter. Just before serving, stir in the shrimp and carefully warm the sauce until everything is heated through. Stir in the remaining champagne and check the seasoning. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce. To serve, put the new potatoes on a large serving plate. Top with the sea bass and pour over the sauce."
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} | f9b5bb439d56850c8cba68f14429d71c1314faf3b9f14006ebdd9afa4931943e | Turbot with champagne sauce recipe
An average of 5.0 out of 5 stars from 5 ratings Add a touch of luxury to your supper with buttery turbot and a cheeky champagne sauce. 150g/5½oz new potatoes, cut into quarters150g/5½oz broccoli, cut into small florets8 asparagus spears, trimmed100g/3½oz fresh broad beans, podded100g/3½oz fresh peas2 tbsp olive oil75g/2¾oz buttersalt and freshly ground black pepper 150g/5½oz new potatoes, cut into quarters 150g/5½oz broccoli, cut into small florets 8 asparagus spears, trimmed 100g/3½oz fresh broad beans, podded 100g/3½oz fresh peas 2 tbsp olive oil 75g/2¾oz butter salt and freshly ground black pepper 75g/2¾oz butter4 x 200g/7oz turbot fillet, pin-boned, skin on 75g/2¾oz butter 4 x 200g/7oz turbot fillet, pin-boned, skin on 50g/1¾oz butter 2 medium shallots, finely sliced150ml/5fl oz dry white wine150ml/5fl oz fish stock150ml/5fl oz double cream110ml/3¾fl oz champagne2 tbsp chopped chives 50g/1¾oz butter 2 medium shallots, finely sliced 150ml/5fl oz dry white wine 150ml/5fl oz fish stock 150ml/5fl oz double cream 110ml/3¾fl oz champagne 2 tbsp chopped chives sprigs of fresh chervil sprigs of fresh chervil Method Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside.Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals.For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute.For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned.Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir.Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through.Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside. Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals. Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals. For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute. For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute. For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned. For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned. Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir. Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through. Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through. Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil. Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil. | {
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"url": "https://www.bbc.co.uk/food/recipes/turbot_with_new_potatoes_63568",
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"processing_date": "2025-09-05T00:00:00",
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"title": "Turbot with champagne sauce recipe",
"content": "An average of 5.0 out of 5 stars from 5 ratings Add a touch of luxury to your supper with buttery turbot and a cheeky champagne sauce. 150g/5½oz new potatoes, cut into quarters150g/5½oz broccoli, cut into small florets8 asparagus spears, trimmed100g/3½oz fresh broad beans, podded100g/3½oz fresh peas2 tbsp olive oil75g/2¾oz buttersalt and freshly ground black pepper 150g/5½oz new potatoes, cut into quarters 150g/5½oz broccoli, cut into small florets 8 asparagus spears, trimmed 100g/3½oz fresh broad beans, podded 100g/3½oz fresh peas 2 tbsp olive oil 75g/2¾oz butter salt and freshly ground black pepper 75g/2¾oz butter4 x 200g/7oz turbot fillet, pin-boned, skin on 75g/2¾oz butter 4 x 200g/7oz turbot fillet, pin-boned, skin on 50g/1¾oz butter 2 medium shallots, finely sliced150ml/5fl oz dry white wine150ml/5fl oz fish stock150ml/5fl oz double cream110ml/3¾fl oz champagne2 tbsp chopped chives 50g/1¾oz butter 2 medium shallots, finely sliced 150ml/5fl oz dry white wine 150ml/5fl oz fish stock 150ml/5fl oz double cream 110ml/3¾fl oz champagne 2 tbsp chopped chives sprigs of fresh chervil sprigs of fresh chervil Method Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside.Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals.For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute.For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned.Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir.Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through.Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes. Drain and set aside. Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals. Bring a separate pan of salted water to the boil and cook the vegetables, starting with the broccoli, then asparagus, then broad beans and then peas. Cook the broccoli for 8-10 minutes, depending on the size, then add the other vegetables at 2 minute intervals. For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute. For the turbot, heat a frying pan until hot. Add the butter and the fish, skin-side down. Cook over a medium heat for 2 minutes until the skin is crisp and the fish is cooked two-thirds of the way through. Flip over and cook for another minute, then remove from the heat and leave to rest in a warm place for one minute. For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned. For the sauce, heat a frying pan until medium-hot, add the butter and the shallots and fry for a couple of minutes, or until softened, but not browned. Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. Add the wine and cook until the volume of liquid has reduced by half, then add the fish stock and cook until reduced by half again. Add the cream and cook once more until reduced by one-third. Strain through a fine sieve into a clean pan, check the seasoning, adding salt and pepper to taste and set aside. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir. For the vegetables, heat a frying pan and add the oil, once hot add the potatoes cook for 2-3 minutes, then add the vegetables. Add the butter and season with salt and pepper and stir. Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through. Just before serving, return the sauce to the heat and warm until just simmering, then add the champagne and chives and stir through. Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil. Place the vegetables in the centre of a serving bowl and top with the fish. Pour over the champagne sauce and garnish with chervil."
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} | 4aa6bbca4a010b778e8a0f69f9233b86845e5641dc2580eddbf85288bf972382 | Scallops with pasta recipe
An average of 3.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 garlic clove, peeled and crushed¼red pepper, dicedsplash of champagne1 lemon, juice and zest3 spring onions, chopped4 scallops, sliced110g/4oz fresh spaghetti, cooked 1 tbsp olive oil 1 garlic clove, peeled and crushed ¼red pepper, diced splash of champagne 1 lemon, juice and zest 3 spring onions, chopped 4 scallops, sliced 110g/4oz fresh spaghetti, cooked 2 tbsp olive oil2 slices of ciabatta 2 tbsp olive oil 2 slices of ciabatta Method Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through.To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through. Finally stir in the cooked pasta and toss in the sauce. Heat through. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. | {
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"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
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"title": "Scallops with pasta recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings 1 tbsp olive oil1 garlic clove, peeled and crushed¼red pepper, dicedsplash of champagne1 lemon, juice and zest3 spring onions, chopped4 scallops, sliced110g/4oz fresh spaghetti, cooked 1 tbsp olive oil 1 garlic clove, peeled and crushed ¼red pepper, diced splash of champagne 1 lemon, juice and zest 3 spring onions, chopped 4 scallops, sliced 110g/4oz fresh spaghetti, cooked 2 tbsp olive oil2 slices of ciabatta 2 tbsp olive oil 2 slices of ciabatta Method Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through.To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through. Finally stir in the cooked pasta and toss in the sauce. Heat through. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside."
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} | 313f91ecb1d051eb2c6f65dd9b26699d8d5ff4813a4900545aeb8755f878d7e4 | Slow cooker porridge recipe
An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_porridge_27813_16x9.jpg This easy porridge can be prepared just before going to bed, making it a joy to wake up to in the morning. 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Method Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Add all of the ingredients for the porridge to your slow cooker and mix really well. Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Recipe tips Adding a knob of butter to the mixture prevents the oats from sticking to the side of the slow cooker as the porridge cooks. If you’re making a vegan version, use a 'whole' plant-based milk and replace the butter with coconut oil. | {
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"title": "Slow cooker porridge recipe",
"content": "An average of 4.0 out of 5 stars from 8 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/slow_cooker_porridge_27813_16x9.jpg This easy porridge can be prepared just before going to bed, making it a joy to wake up to in the morning. 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Method Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Add all of the ingredients for the porridge to your slow cooker and mix really well. Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Recipe tips Adding a knob of butter to the mixture prevents the oats from sticking to the side of the slow cooker as the porridge cooks. If you’re making a vegan version, use a 'whole' plant-based milk and replace the butter with coconut oil."
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} | 4704e3d425256d6ead70e14b7b294c8891dda1418caf497d516dacc619232704 | Creamy lokshen pudding recipe
An average of 0.0 out of 5 stars from 0 ratings Lokshen kugel, or lokshen pudding, is so creamy and comforting it will leave you wanting more! 150g/5½oz fine egg vermicelli 1 large free-range egg125g/4½oz soured cream75g/2½oz cream cheese25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar¾ tsp cinnamon¾ tsp mixed spice75g/2½oz mixed dried fruitpinch salt 150g/5½oz fine egg vermicelli 1 large free-range egg 125g/4½oz soured cream 75g/2½oz cream cheese 25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar ¾ tsp cinnamon ¾ tsp mixed spice 75g/2½oz mixed dried fruit pinch salt Method Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter.Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well.Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish.Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. | {
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"title": "Creamy lokshen pudding recipe",
"content": "An average of 0.0 out of 5 stars from 0 ratings Lokshen kugel, or lokshen pudding, is so creamy and comforting it will leave you wanting more! 150g/5½oz fine egg vermicelli 1 large free-range egg125g/4½oz soured cream75g/2½oz cream cheese25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar¾ tsp cinnamon¾ tsp mixed spice75g/2½oz mixed dried fruitpinch salt 150g/5½oz fine egg vermicelli 1 large free-range egg 125g/4½oz soured cream 75g/2½oz cream cheese 25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar ¾ tsp cinnamon ¾ tsp mixed spice 75g/2½oz mixed dried fruit pinch salt Method Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter.Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well.Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish.Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature."
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} | 3a00dcfcacd97746b1d021796166ec0514f290d10e850a00bc89ffb0953a9bfb | Rich fruit buttermilk scones recipe
An average of 4.5 out of 5 stars from 19 ratings Equipment and preparation: You will need a lighlty greased baking sheet and a 5cm/2in cutter. 225g/8oz self-raising flour40g/1½oz caster sugar75g/3oz butter at room temperature50g/2oz mixed dried fruit1 egg, beaten3-4 tbsp buttermilk, to mixa little extra flour for dusting topspinch of salt 225g/8oz self-raising flour 40g/1½oz caster sugar 75g/3oz butter at room temperature 50g/2oz mixed dried fruit 1 egg, beaten 3-4 tbsp buttermilk, to mix a little extra flour for dusting tops pinch of salt Method Preheat the oven to 220C/425F/Gas 7.Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly.Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone.Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly. Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly. Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone. Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Recipe tips Scones do not keep well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well. | {
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"title": "Rich fruit buttermilk scones recipe",
"content": "An average of 4.5 out of 5 stars from 19 ratings Equipment and preparation: You will need a lighlty greased baking sheet and a 5cm/2in cutter. 225g/8oz self-raising flour40g/1½oz caster sugar75g/3oz butter at room temperature50g/2oz mixed dried fruit1 egg, beaten3-4 tbsp buttermilk, to mixa little extra flour for dusting topspinch of salt 225g/8oz self-raising flour 40g/1½oz caster sugar 75g/3oz butter at room temperature 50g/2oz mixed dried fruit 1 egg, beaten 3-4 tbsp buttermilk, to mix a little extra flour for dusting tops pinch of salt Method Preheat the oven to 220C/425F/Gas 7.Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly.Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry.Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone.Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly. Begin by sifting the flour and salt into a bowl and sprinkling in the sugar, then rub the butter in lightly until the mixture looks crumbly. Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Sprinkle in the dried fruit, pour in the beaten egg, and addtbsp of the buttermilk. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Start to mix the dough with a knife and finish off with your hands - it should be soft but not sticky, so add more milk, a teaspoon at a time, if the dough seems too dry. Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone. Next, form the dough into a ball and turn it out on to a lightly floured working surface. Now roll it out very lightly to a round at least 2.5cm/1in thick, then cut the scones out by placing the cutter on the dough and giving it a sharp tap. Don't twist the cutter, just push the dough out, then carry on until you are left only with trimmings - roll these and cut an extra scone. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Place the scones on the lightly greased baking sheet and dust lightly with the extra flour. Bake them in the top half of the oven for 10-12 minutes or until they are well risen and golden brown. After that remove them to a cooling tray and serve very fresh, split and spread with butter. Recipe tips Scones do not keep well so are best eaten on the day they're made. Any left over, however, will freeze perfectly well."
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} | 1c53777982af2e823752c3e4639bb4e92d4c12ee3f776a0ac603c274a6146bc9 | Fruity filo parcels recipe
An average of 5.0 out of 5 stars from 1 rating These little spiced pear parcels are lovely served warm with a little Greek yoghurt - perfect for baking with children! 1 tinned pear, drained, juice reserved4 tsp mixed dried fruit 30g/1oz unsalted butter large pinch of mixed spice 1 tsp caster sugar 4 sheets fresh filo pastry 1 tinned pear, drained, juice reserved 4 tsp mixed dried fruit 30g/1oz unsalted butter large pinch of mixed spice 1 tsp caster sugar 4 sheets fresh filo pastry Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture.Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel.Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture. Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel. Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt. Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating These little spiced pear parcels are lovely served warm with a little Greek yoghurt - perfect for baking with children! 1 tinned pear, drained, juice reserved4 tsp mixed dried fruit 30g/1oz unsalted butter large pinch of mixed spice 1 tsp caster sugar 4 sheets fresh filo pastry 1 tinned pear, drained, juice reserved 4 tsp mixed dried fruit 30g/1oz unsalted butter large pinch of mixed spice 1 tsp caster sugar 4 sheets fresh filo pastry Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture.Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel.Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Ask a grown-up to heat the oven to 200C/400F/Gas 6. Measure the dried mixed fruit into a cup then add some pear juice from the tinned fruit – put to one side for five minutes while you chop up the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Chop up the pear into a bowl with the scissors – ask a grown-up to help you use the scissors. Drain the mixed fruit and add it to the pear. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture. Ask a grown-up to help you melt the butter in small saucepan, then place into a mixing bowl with the mixed spice and the sugar. Stir with the pastry brush. Spread out a sheet of filo with the short side nearest to you and brush the filo with the butter mixture. Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Place a quarter of the fruit mix in the centre at the edge nearest to you and then fold in the long sides to cover the mixture. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel. Brush the filo again with some more of your butter mix, then roll up the length of the pastry to make a parcel. Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt. Repeat to make four parcels and brush the top of each with the remaining butter mixture. Place onto a baking tray. Ask a grown-up to put them in the preheated oven and bake for 10 minutes. Leave to cool before eating as the filling is very hot! Serve the parcels with plain yoghurt."
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} | f6fdd97292c4fe06d5254b09cc1e3f85e3d4b25bdf0bc57ae250c4067e3700d8 | Bakewell cheesecake recipe
To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp.Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning.Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside.To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch.While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve. To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp. Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside. To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch. To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch. While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve. | {
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"content": "To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp.Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning.Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside.To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch.While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve. To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. To make the sweet pastry, you can use your hands, a food processor or a stand mixer. To combine the flour, icing sugar, ground almonds and butter with your hands, rub the ingredients between your thumbs and fingertips. If using a food processor, use the pulse function or in a stand mixer, use the paddle attachment and add the butter a few cubes at a time. Whatever the method, keep going until you have fine breadcrumbs. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp. If you're working by hand, make a well in the centre of the flour mixture. Add the egg mixture, then add the ice-cold water (just enough so that the dough starts to clump and bind) and work quickly to incorporate. If you're using a food processor or stand mixer, add the eggs, pulse or mix, then gradually add the water. Once the dough starts to clump, tip out the mixture and bring it together briefly by hand. Do not overwork it or the pastry will be elastic, rather than crisp. Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Divide the dough into three equal pieces and form each into a ball. Press the balls with the palm of your hand to turn each into a fairly flat, but fat disc (this will help with rolling out the pastry). Wrap the pastry discs tightly in cling film and chill in the fridge for at least 30 minutes before using. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Grease a 23cm/9in springform cake tin that is 4cm/1½in deep with a little butter and lightly flour a work surface. Roll out the pastry to a disc about 30cm/12in in diameter and 3mm thick. Carefully transfer to the cake tin and let it sink into the base. Tear off a little piece of pastry, roll into a ball and use to gently press the pastry case into the corners around the base. The pastry should come about halfway up the side of the tin. In the end, the cheesecake filling will come up above the edge of the pastry. Prick the pastry base all over with a fork and line with a big piece of scrunched-up baking paper. Fill with baking beans. Transfer to the fridge to chill for 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning. Preheat the oven to 190C/170C Fan/Gas 5. Once the pastry has chilled, blind bake the case in the oven for 15 minutes, until just browning. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside. Meanwhile, make the frangipane. Using a hand whisk, whisk the butter in a bowl until it is fluffy and light. Add the icing sugar and ground almonds and mix until combined. Add the eggs one at a time, mixing well between each addition, then finish by folding in the flour until everything is incorporated. Set aside. To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch. To add the filling, remove the pastry from the oven (leave the oven on). Remove the baking beans and baking paper and pour half of the black cherry filling into the pastry crust, spreading the cherries out in an even layer. Chill the remaining cherry filling in the fridge – it can be used to decorate the cheesecake or use in another recipe. Spoon all of the frangipane mixture over the top of the cherry filling, smoothing out evenly to cover. Return to the oven for a further 25–30 minutes, until the frangipane is golden but still a little soft to touch. While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. While the tart is baking, whisk together the cream cheese, mascarpone, sugar and vanilla in a bowl with a hand whisk, until light. Pour in the cream and whisk again until smooth and fully combined. Remove the cheesecake from the oven and leave to cool completely on a wire rack for about 1–2 hours. Cover the cheesecake with the cream cheese topping and leave in the fridge overnight to set. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve. Remove the cheesecake from the tin and decorate with the remaining half of the cherry filling, if you like, as well as the glacé cherries, fresh cherries and flaked almonds. Cut into slices to serve."
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} | b11ece0541efa9b632aef69bd983893afd0362b9ae89f993b59a7cdb2d305ddf | Chocolate mousse with pomegranate sauce recipe
An average of 4.0 out of 5 stars from 1 rating Learn how to make a light, fluffy chocolate mousse dessert at home – it's the perfect way to finish date night dinner. 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped20g/¾oz cocoa powder 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar 460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped 20g/¾oz cocoa powder 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 50ml/2fl oz double cream cocoa powder, to dust 50ml/2fl oz double cream cocoa powder, to dust Method To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften.In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool.In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool.To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. In a large bowl, whisk together the egg yolks and sugar. In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. | {
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"title": "Chocolate mousse with pomegranate sauce recipe",
"content": "An average of 4.0 out of 5 stars from 1 rating Learn how to make a light, fluffy chocolate mousse dessert at home – it's the perfect way to finish date night dinner. 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped20g/¾oz cocoa powder 6 bronze gelatine leaves 6 free-range egg yolks 80g/2¾oz caster sugar 460ml/16fl oz double cream 300ml/½ pint full-fat milk 80g/2¾oz dark chocolate (75% cocoa solids), finely chopped 20g/¾oz cocoa powder 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 100ml/3½fl oz pomegranate juice 200ml/⅓ pint port caster sugar, to taste (optional) 50ml/2fl oz double cream cocoa powder, to dust 50ml/2fl oz double cream cocoa powder, to dust Method To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften.In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool.In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool.To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. To make the chocolate mousse, place the gelatine leaves in a bowl or container and cover with cold water. Allow to soften. In a large bowl, whisk together the egg yolks and sugar. In a large bowl, whisk together the egg yolks and sugar. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Add 300ml/½ pint of the cream and all of the milk to a saucepan and heat over medium heat, until steaming, but do not allow it to boil. Pour this over the egg yolk mixture and whisk to combine. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. Transfer this back into the pan and place over a low heat, stirring carefully and constantly until thickened, it should coat the back of a spoon. Remove from the heat, then add the chocolate and stir until melted. Add the gelatine and cocoa powder and stir to combine. Trasfer to a glass bowl and allow to cool. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. In a separate bowl, very lightly whip the remaining cream, then fold through the chilled chocolate mixture. Cover and put in the fridge to chill for a few hours until set. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. Meanwhile, to make the pomegranate sauce, add the pomegranate juice and port to a pan and reduce over a high heat until it reaches a sticky sauce consistency. Taste and add a sprinkle of sugar if needed. Set aside to cool. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder. To serve, spoon some chocolate mousse onto a plate. Make a small well in the mousse and spoon in the pomegranate sauce. Pour over some of the double cream. Finish with a dusting of cocoa powder."
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} | b94aeaafca62f0ea088218424c30611710a6adafbeec115e3ab4ee8ca2b0873d | Pork cheek, onion soup and soda bread recipe
Braised pork cheek, onion soup, wild garlic and soda bread An average of 4.2 out of 5 stars from 9 ratings Creamy onion soup with braised pork cheek and porter soda bread makes a springtime feast. You will need a hand blender for this recipe. dash olive oil4 pork cheeks, excess fat removed1 carrot, roughly chopped1 celery stick, roughly chopped1 garlic clove1 banana shallot, cut in half500ml/18fl oz beef stock1 bouquet garni50g/1¾oz butter dash olive oil 4 pork cheeks, excess fat removed 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 garlic clove 1 banana shallot, cut in half 500ml/18fl oz beef stock 1 bouquet garni 50g/1¾oz butter dash oil5 white onions, thinly sliced2 garlic cloves, roughly choppedfew sprigs thyme50g/1¾oz butter175ml/6fl oz white wine400ml/14fl oz milk50ml/2fl oz cream dash oil 5 white onions, thinly sliced 2 garlic cloves, roughly chopped few sprigs thyme 50g/1¾oz butter 175ml/6fl oz white wine 400ml/14fl oz milk 50ml/2fl oz cream 50g/1¾oz butter, plus extra for greasing300g/10½oz wholemeal flour100g/3½oz plain flourpinch salt1½ tsp bicarbonate of soda2 tsp light brown sugar30g/1oz pumpkin seeds50g/1¾oz porridge oats100g/3½ oz treacle250ml/9fl oz porter230ml/8¼fl oz milk 50g/1¾oz butter, plus extra for greasing 300g/10½oz wholemeal flour 100g/3½oz plain flour pinch salt 1½ tsp bicarbonate of soda 2 tsp light brown sugar 30g/1oz pumpkin seeds 50g/1¾oz porridge oats 100g/3½ oz treacle 250ml/9fl oz porter 230ml/8¼fl oz milk handful wild garlic leaves, roughly chopped handful wild garlic leaves, roughly chopped Method To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables.To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm.For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter.Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them.To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables. To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables. To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm. For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter. For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter. Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them. To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. Recipe tips If you're using a standard 900g/2lb loaf tin, remember to half the quantity for the soda bread! | {
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"title": "Pork cheek, onion soup and soda bread recipe",
"content": "Braised pork cheek, onion soup, wild garlic and soda bread An average of 4.2 out of 5 stars from 9 ratings Creamy onion soup with braised pork cheek and porter soda bread makes a springtime feast. You will need a hand blender for this recipe. dash olive oil4 pork cheeks, excess fat removed1 carrot, roughly chopped1 celery stick, roughly chopped1 garlic clove1 banana shallot, cut in half500ml/18fl oz beef stock1 bouquet garni50g/1¾oz butter dash olive oil 4 pork cheeks, excess fat removed 1 carrot, roughly chopped 1 celery stick, roughly chopped 1 garlic clove 1 banana shallot, cut in half 500ml/18fl oz beef stock 1 bouquet garni 50g/1¾oz butter dash oil5 white onions, thinly sliced2 garlic cloves, roughly choppedfew sprigs thyme50g/1¾oz butter175ml/6fl oz white wine400ml/14fl oz milk50ml/2fl oz cream dash oil 5 white onions, thinly sliced 2 garlic cloves, roughly chopped few sprigs thyme 50g/1¾oz butter 175ml/6fl oz white wine 400ml/14fl oz milk 50ml/2fl oz cream 50g/1¾oz butter, plus extra for greasing300g/10½oz wholemeal flour100g/3½oz plain flourpinch salt1½ tsp bicarbonate of soda2 tsp light brown sugar30g/1oz pumpkin seeds50g/1¾oz porridge oats100g/3½ oz treacle250ml/9fl oz porter230ml/8¼fl oz milk 50g/1¾oz butter, plus extra for greasing 300g/10½oz wholemeal flour 100g/3½oz plain flour pinch salt 1½ tsp bicarbonate of soda 2 tsp light brown sugar 30g/1oz pumpkin seeds 50g/1¾oz porridge oats 100g/3½ oz treacle 250ml/9fl oz porter 230ml/8¼fl oz milk handful wild garlic leaves, roughly chopped handful wild garlic leaves, roughly chopped Method To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables.To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm.For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter.Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them.To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables. To make the pork cheeks, preheat the oven to 180C/160C Fan/Gas 4. Put a large frying pan with oil over a medium-high heat and brown the pork cheeks on both sides. Once coloured, remove the cheeks from the pan and add the chopped vegetables. Cook for 3 minutes, then return the pork cheeks to the pan along with the stock and bouquet garni. Cover the pan with a lid or kitchen foil and cook in the oven for 1½ hours. Once cooked, remove from the oven, lift the pork cheeks out of the liquid and set aside in a warm place. Strain and reserve the sauce for later, discarding the vegetables. To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. To make the onion soup, place a heavy-based pan on a medium heat. Add the oil, then add the onions and a good pinch of salt. Cook for 10 minutes, then add the chopped garlic, thyme and butter and continue cooking for another 10 minutes. Remove a couple of tablespoons of onions from the pan and set aside for garnish. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm. Turn the heat up and add the white wine. Cook until all the liquid has reduced, then add the milk and simmer for another 10 minutes. Pour in the cream. Remove from the heat and blend using a hand blender. Pass through a sieve and keep warm. For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter. For the soda bread, increase the oven temperature to 190C/170C Fan/Gas 5 and grease a 1.8kg/4lb loaf tin with butter. Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Mix all of the dry ingredients in a bowl – the two flours, salt, bicarbonate of soda, light brown sugar and most of the pumpkin seeds and porridge oats. Reserve about a teaspoon of the seeds and oats for the top of the soda bread. Rub the butter into the dry ingredients, then add the treacle, porter and milk and mix really well until the batter has come together. Place the dough into the pre-buttered loaf tin, top with the reserved oats and seeds and place in the oven for 45–55 minutes. The loaf is cooked when a knife inserted into the middle of the loaf comes out clean. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them. Add the butter to the reserved sauce along with the cooked pork cheeks. Warm the pork cheeks in the sauce, whilst spooning the sauce over the pork cheeks to glaze them. To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. To serve, place some of the reserved onions in the bottom of your serving bowls. Spoon in the onion soup, then top with the glazed pork cheeks and the wild garlic leaves. Serve the soda bread on the side. Recipe tips If you're using a standard 900g/2lb loaf tin, remember to half the quantity for the soda bread!"
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} | d1d4bb1e8d33bc33b4bd44ba1b3d5cf0a07e6d155f9110a30008d15a20e67f6c | Braised shin of beef with parsnip purée recipe
An average of 3.8 out of 5 stars from 4 ratings Beef shin really shines here cooked slowly with plenty of aromatics. A perfect winter weekend supper for a group of hungry friends. 4kg/9lb beef shin, on the bonesea salt and freshly ground black pepperolive oil, for frying2 carrots, chopped1 onion, chopped1 celery stalk, chopped1 garlic clove, crushed2 star anise400ml/14fl oz red wine100ml/3½oz port1 pig's trotter300ml/10fl oz beef stock425ml/15fl oz stout4 tbsp dark soy sauce2 tbsp fish sauce 4kg/9lb beef shin, on the bone sea salt and freshly ground black pepper olive oil, for frying 2 carrots, chopped 1 onion, chopped 1 celery stalk, chopped 1 garlic clove, crushed 2 star anise 400ml/14fl oz red wine 100ml/3½oz port 1 pig's trotter 300ml/10fl oz beef stock 425ml/15fl oz stout 4 tbsp dark soy sauce 2 tbsp fish sauce 1kg/2lb 4oz parsnips, cut into small cubes2 shallots, finely chopped200ml/7fl oz milk100ml/3½fl oz cream2 bay leaves1 tbsp olive oil½ lemon, juice only 1kg/2lb 4oz parsnips, cut into small cubes 2 shallots, finely chopped 200ml/7fl oz milk 100ml/3½fl oz cream 2 bay leaves 1 tbsp olive oil ½ lemon, juice only Method Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides.Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender.Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes.Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm.Spoon the meat onto warmed plates and serve with the parsnip purée. Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides. Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm. Spoon the meat onto warmed plates and serve with the parsnip purée. Spoon the meat onto warmed plates and serve with the parsnip purée. | {
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"title": "Braised shin of beef with parsnip purée recipe",
"content": "An average of 3.8 out of 5 stars from 4 ratings Beef shin really shines here cooked slowly with plenty of aromatics. A perfect winter weekend supper for a group of hungry friends. 4kg/9lb beef shin, on the bonesea salt and freshly ground black pepperolive oil, for frying2 carrots, chopped1 onion, chopped1 celery stalk, chopped1 garlic clove, crushed2 star anise400ml/14fl oz red wine100ml/3½oz port1 pig's trotter300ml/10fl oz beef stock425ml/15fl oz stout4 tbsp dark soy sauce2 tbsp fish sauce 4kg/9lb beef shin, on the bone sea salt and freshly ground black pepper olive oil, for frying 2 carrots, chopped 1 onion, chopped 1 celery stalk, chopped 1 garlic clove, crushed 2 star anise 400ml/14fl oz red wine 100ml/3½oz port 1 pig's trotter 300ml/10fl oz beef stock 425ml/15fl oz stout 4 tbsp dark soy sauce 2 tbsp fish sauce 1kg/2lb 4oz parsnips, cut into small cubes2 shallots, finely chopped200ml/7fl oz milk100ml/3½fl oz cream2 bay leaves1 tbsp olive oil½ lemon, juice only 1kg/2lb 4oz parsnips, cut into small cubes 2 shallots, finely chopped 200ml/7fl oz milk 100ml/3½fl oz cream 2 bay leaves 1 tbsp olive oil ½ lemon, juice only Method Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides.Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender.Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes.Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm.Spoon the meat onto warmed plates and serve with the parsnip purée. Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides. Preheat the oven to 190C/375F/Gas 5. Trim most of the excess fat from the beef shin, leaving on some for colour and flavour. Prepare the beef by taking the meat off the bone in seams and cut into big chunks. Season well with sea salt and freshly ground black pepper. Heat a little oil in a frying pan and fry the pieces of beef until browned on all sides. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender. Heat a little more oil in a heavy-based flameproof casserole. Add the vegetables and star anise and cook briefly until the vegetables are just soft. Pour in the red wine and port and bubble until the liquid has reduced by half. Add the beef and pig's trotter and cover with the stock. Bring to the boil, skimming off any scum that rises to the surface, then add the stout, soy sauce and fish sauce. Transfer to the oven and cook for three hours, or until the meat is very tender. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes. Take the casserole out of the oven, remove the meat from the pan and keep warm. Strain the cooking liquid, return it to the pan and bring to the boil. Let it bubble until the sauce is thick then season with sea salt and freshly ground black pepper. Take the pig's trotter out of the meat mixture and reserve the meat – it is delicious on toast. Return the beef to the pan and put it back in the oven for a further 30 minutes. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm. Meanwhile, make the parsnip purée. Place the parsnips and shallots into a saucepan with the milk, cream and bay leaves and cover with water. Add the olive oil and lemon juice and a good pinch of salt and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes. Drain the vegetables, reserving the cooking liquid, and discard the bay leaves. Place the vegetables in a food processor and blend with enough cooking liquid to make a purée with the consistency of whipped cream. Season with salt and freshly ground white pepper and keep warm. Spoon the meat onto warmed plates and serve with the parsnip purée. Spoon the meat onto warmed plates and serve with the parsnip purée."
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} | 3600557aa5ea819b7e02b6bf8a8dcfe8ffc8b0b34b21c2654238c678d9dc509a | Prawn vol au vents recipe
An average of 5.0 out of 5 stars from 1 rating These seafood canapes are perfect for serving at a party or Christmas get together. 320g/11½oz sheet puff pastry1 free-range egg, beaten75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise1 onion, chopped 1 garlic clove, minced25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped1 tsp plain flour 250g/9oz small prawns, shelled2 tbsp chopped fresh dill1 lemon, juice only100g/3½oz smoked salmon 320g/11½oz sheet puff pastry 1 free-range egg, beaten 75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise 1 onion, chopped 1 garlic clove, minced 25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped 1 tsp plain flour 250g/9oz small prawns, shelled 2 tbsp chopped fresh dill 1 lemon, juice only 100g/3½oz smoked salmon Method Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool.Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat.Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice.To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Prawn vol au vents recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating These seafood canapes are perfect for serving at a party or Christmas get together. 320g/11½oz sheet puff pastry1 free-range egg, beaten75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise1 onion, chopped 1 garlic clove, minced25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped1 tsp plain flour 250g/9oz small prawns, shelled2 tbsp chopped fresh dill1 lemon, juice only100g/3½oz smoked salmon 320g/11½oz sheet puff pastry 1 free-range egg, beaten 75ml/2½fl oz full-fat milk 75ml/2½fl oz double cream 1 star anise 1 onion, chopped 1 garlic clove, minced 25g/1oz unsalted butter 2 ripe tomatoes, skinned and chopped 1 tsp plain flour 250g/9oz small prawns, shelled 2 tbsp chopped fresh dill 1 lemon, juice only 100g/3½oz smoked salmon Method Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool.Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat.Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice.To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Lay out the pastry sheet on a work surface. Cut three rounds out from the pastry using an 8cm/3 inch pastry cutter and brush with the egg. Cut three more rounds out and then, using a smaller 6cm/2 inch cutter, remove the middle so it looks like a doughnut ring. Lay the rings on top of the three rounds. Glaze again with the egg and chill in the fridge for 30 minutes before baking. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place on a baking tray and sit another baking tray on top, supported by dariole moulds in the four corners of the bottom baking tray. Bake for 20 minutes until golden. Allow to cool. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Place the milk, cream and star anise into a small saucepan and bring to a simmer then turn off the heat. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. Sauté the onion and garlic for 10 minutes in the butter, until soft. Add the tomatoes, followed by the flour, then the milk and cream mixture, removing the star anise and discard. Cook the flour out by simmering for a few minutes, then add the prawns, dill, and lemon juice. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve. To serve, lay a slice for the smoked salmon into the pastry cases, leaving an overhang. Spoon the prawn mix into the cases and serve."
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} | 67bb50ea6b42563fb4a8266288cfcec135fdedc9a45e93afba6a7b41275628a9 | Salmon, asparagus and quails’ eggs with tarragon recipe
An average of 5.0 out of 5 stars from 1 rating Cooling the quails’ eggs and peeling them immediately will help ensure a neat finish. But that’s the only fiddly part to this dainty and delicious starter. 6 quails’ eggs200g/7oz asparagus tips, woody ends removed200g/7oz smoked salmon sliceslamb’s lettuce, to servecelery salt, for sprinklinglemon wedges, to serve 6 quails’ eggs 200g/7oz asparagus tips, woody ends removed 200g/7oz smoked salmon slices lamb’s lettuce, to serve celery salt, for sprinkling lemon wedges, to serve 2 tbsp chopped tarragon leaves1 tsp Dijon mustard1 tsp light muscovado sugar1 tbsp lemon juice6 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped tarragon leaves 1 tsp Dijon mustard 1 tsp light muscovado sugar 1 tbsp lemon juice 6 tbsp olive oil salt and freshly ground black pepper Method Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.Slice each egg in half lengthways and set aside with the asparagus.For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt.Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Slice each egg in half lengthways and set aside with the asparagus. Slice each egg in half lengthways and set aside with the asparagus. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. | {
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"title": "Salmon, asparagus and quails’ eggs with tarragon recipe",
"content": "An average of 5.0 out of 5 stars from 1 rating Cooling the quails’ eggs and peeling them immediately will help ensure a neat finish. But that’s the only fiddly part to this dainty and delicious starter. 6 quails’ eggs200g/7oz asparagus tips, woody ends removed200g/7oz smoked salmon sliceslamb’s lettuce, to servecelery salt, for sprinklinglemon wedges, to serve 6 quails’ eggs 200g/7oz asparagus tips, woody ends removed 200g/7oz smoked salmon slices lamb’s lettuce, to serve celery salt, for sprinkling lemon wedges, to serve 2 tbsp chopped tarragon leaves1 tsp Dijon mustard1 tsp light muscovado sugar1 tbsp lemon juice6 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped tarragon leaves 1 tsp Dijon mustard 1 tsp light muscovado sugar 1 tbsp lemon juice 6 tbsp olive oil salt and freshly ground black pepper Method Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.Slice each egg in half lengthways and set aside with the asparagus.For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt.Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Slice each egg in half lengthways and set aside with the asparagus. Slice each egg in half lengthways and set aside with the asparagus. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve."
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} | 063b484818bd365db3e7319f36aaa0cd6ed94060f16d225c62bfc054392821a4 | Lemon and caper salmon linguine recipe
An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_caper_salmon_94223_16x9.jpg A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon which has been lightly hot smoked, so the texture is more like cooked salmon than smoked salmon. 225g/8oz linguine75g/3¾oz pine nutssmall knob of butter6 spring onions, trimmed and finely sliced6 tbsp olive oil2 lemons, juice only115g/4oz capers from a jar, drainedsmall bunch fresh chives, choppedsmall bunch fresh parsley, leaves chopped200g/7oz hot-smoked salmon flakes or filletssalt and freshly ground black pepper 225g/8oz linguine 75g/3¾oz pine nuts small knob of butter 6 spring onions, trimmed and finely sliced 6 tbsp olive oil 2 lemons, juice only 115g/4oz capers from a jar, drained small bunch fresh chives, chopped small bunch fresh parsley, leaves chopped 200g/7oz hot-smoked salmon flakes or fillets salt and freshly ground black pepper Method Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water.Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside.Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds.Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat.Serve at once with the toasted pine nuts sprinkled over the top. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Serve at once with the toasted pine nuts sprinkled over the top. Serve at once with the toasted pine nuts sprinkled over the top. | {
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"url": "https://www.bbc.co.uk/food/recipes/lemon_and_caper_salmon_94223",
"type": "HowTo",
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"title": "Lemon and caper salmon linguine recipe",
"content": "An average of 4.5 out of 5 stars from 20 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/lemon_and_caper_salmon_94223_16x9.jpg A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon which has been lightly hot smoked, so the texture is more like cooked salmon than smoked salmon. 225g/8oz linguine75g/3¾oz pine nutssmall knob of butter6 spring onions, trimmed and finely sliced6 tbsp olive oil2 lemons, juice only115g/4oz capers from a jar, drainedsmall bunch fresh chives, choppedsmall bunch fresh parsley, leaves chopped200g/7oz hot-smoked salmon flakes or filletssalt and freshly ground black pepper 225g/8oz linguine 75g/3¾oz pine nuts small knob of butter 6 spring onions, trimmed and finely sliced 6 tbsp olive oil 2 lemons, juice only 115g/4oz capers from a jar, drained small bunch fresh chives, chopped small bunch fresh parsley, leaves chopped 200g/7oz hot-smoked salmon flakes or fillets salt and freshly ground black pepper Method Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water.Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside.Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds.Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat.Serve at once with the toasted pine nuts sprinkled over the top. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Serve at once with the toasted pine nuts sprinkled over the top. Serve at once with the toasted pine nuts sprinkled over the top."
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} | 889956a5171a8f17ba949948135cc0ae54cc26d78f65895298c3071760f927b0 | Creamed sprouts with Stilton and penne pasta recipe
An average of 3.7 out of 5 stars from 3 ratings Here’s a quick and easy pasta dish to use up any leftover sprouts, Stilton and white wine you have over the Christmas period. 50g/1¾oz unsalted butter3–4 sage leaves150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed125ml/4fl oz white wine50g/1¾ oz double cream100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving75g/2½oz crumbled Stilton350g/12oz cooked penne pasta 50g/1¾oz unsalted butter 3–4 sage leaves 150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed 125ml/4fl oz white wine 50g/1¾ oz double cream 100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving 75g/2½oz crumbled Stilton 350g/12oz cooked penne pasta Method Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp.Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half.Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. | {
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"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Creamed sprouts with Stilton and penne pasta recipe",
"content": "An average of 3.7 out of 5 stars from 3 ratings Here’s a quick and easy pasta dish to use up any leftover sprouts, Stilton and white wine you have over the Christmas period. 50g/1¾oz unsalted butter3–4 sage leaves150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed125ml/4fl oz white wine50g/1¾ oz double cream100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving75g/2½oz crumbled Stilton350g/12oz cooked penne pasta 50g/1¾oz unsalted butter 3–4 sage leaves 150g/5½ oz raw Brussels sprouts, sliced very thinly on a mandoline 1 small garlic clove, crushed 125ml/4fl oz white wine 50g/1¾ oz double cream 100g/3½ oz Parmesan cheese (or vegetarian alternative), plus extra for serving 75g/2½oz crumbled Stilton 350g/12oz cooked penne pasta Method Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp.Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half.Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Put the butter and sage in a pan, bring to the boil allowing the butter to turn nut brown and the sage to crisp. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Add the sprouts and fry for a few minutes, then add the garlic. Pour in the wine and cook until the volume of liquid has reduced by half. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve. Pour in the cream and bring to the boil, stir in the Parmesan cheese and half of the Stilton. Add the cooked pasta, stir together and add the rest of the Stilton and a sprinkle more Parmesan. Serve."
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} | 5902a2d3da593bc99c84ab09916167f086195716b8506e201bebed8e6685eb07 | Blue cheesecakes recipe
Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely.Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours.For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each.Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly.For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl.Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside. Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely. Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely. Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours. Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours. For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each. For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each. Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl. For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl. Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside. | {
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"content": "Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely.Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours.For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each.Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly.For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl.Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside. Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely. Put all the ingredients for the pickled beetroot in a medium, lidded saucepan. Pour over 800ml/1 pint 8fl oz water. The beetroots should be submerged, so add a little more water if you need to. Bring to the boil, then reduce the heat to medium and cook, covered, for 35–40 minutes, or until the beetroot is soft. Leave to cool completely. Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours. Lift the beetroots out of the liquid, then peel and cut them into 1cm/½in dice. Put it in the bowl. Strain the pickling liquid, and return it to the pan. Cook over a medium heat for 25 minutes, or until reduced by half to about 600ml/1 pint 2fl oz. Set aside to cool, then pour the liquid over the beetroots. Cover and chill in the fridge for 24 hours. For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each. For the bases, lightly grease eight 12cm/6in diameter ramekins or soufflé tins with melted butter and place a circle of baking paper in the base of each. Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. Put all the ingredients for the cheesecake base in a food processor. Pulse to form fine crumbs, then divide between the ramekins, pressing down evenly and firmly. For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl. For the cheesecake toppings, preheat the oven to 200C/180C Fan/Gas 6. Melt the butter in a small saucepan over a medium heat for 7 minutes, stirring from time to time, until soft. Leave the leeks to cool, then transfer them to a large mixing bowl. Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Add the cream cheese, crème fraîche, cream, garlic, chives, basil, salt and a good grind of black pepper to the leeks. Mix well to form a smooth paste. Gently fold in the blue cheese and eggs, then pour the mixture into the ramekins. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Bake for 25–30 minutes, until a skewer inserted into the middle comes out clean. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside. Serve immediately, in the ramekins or soufflé tins, garnished with a drizzle of honey, the hazelnuts and basil. The beetroot, strained, can be spooned on top of the cheesecakes before the garnishes, or served alongside."
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} | 251d3125f7c020887e44f7801aa4faf463ef97c5045985f38f20e8801f02e46c | Blue cheese sauce recipe
An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blue_cheese_sauce_62474_16x9.jpg This is a great go-to cheese sauce recipe; you can use different cheeses if you like but the blue cheese is great with steak, chicken wings or cauliflower. It’s also a fantastic addition to a burger, or simply served with celery sticks for dipping. 400ml/14fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton)white pepper 400ml/14fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton) white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute.Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. | {
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"content": "An average of 5.0 out of 5 stars from 1 rating https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/blue_cheese_sauce_62474_16x9.jpg This is a great go-to cheese sauce recipe; you can use different cheeses if you like but the blue cheese is great with steak, chicken wings or cauliflower. It’s also a fantastic addition to a burger, or simply served with celery sticks for dipping. 400ml/14fl oz full-fat milk25g/1oz unsalted butter25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton)white pepper 400ml/14fl oz full-fat milk 25g/1oz unsalted butter 25g/1oz plain flour 75g/2¾oz blue cheese (such as Stilton) white pepper Method Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other.Stir the flour into the melted butter and cook for 3-4 minutes.Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps.Once all the milk has been added, keep stirring and reduce the heat to its lowest setting.Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute.Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Place two saucepans on a medium heat. Pour the milk into one of the pans and melt the butter in the other. Stir the flour into the melted butter and cook for 3-4 minutes. Stir the flour into the melted butter and cook for 3-4 minutes. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Gradually whisk the warm milk into the flour and butter paste, stirring constantly. Keep whisking until the sauce is smooth and silky before adding more milk. This will ensure you get a smooth sauce with no lumps. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Once all the milk has been added, keep stirring and reduce the heat to its lowest setting. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Cook the sauce for a further 4 minutes and then crumble in the blue cheese. Allow the cheese to melt, stirring continuously for 1 minute. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty. Season the sauce with a little white pepper. You don’t need salt as the cheese is already salty."
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} | 4027b451b0ee610639c3e8386822819566d7271c5b24c0f1a622e800c6c2d074 | Turmeric-roasted cauliflower with Stilton cream recipe
Turmeric-roasted cauliflower with Stilton cream and deep-fried cauliflower leaves An average of 5.0 out of 5 stars from 1 rating Roasting a cauliflower whole allows the flavours to penetrate, plus you get lots of crispy cheesy bits. 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip)50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip) 50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 400ml/14fl oz ice-cold sparkling water100g/3½oz plain flour 100g/3½oz cornflour½ tbsp cider vinegarsalt 400ml/14fl oz ice-cold sparkling water 100g/3½oz plain flour 100g/3½oz cornflour ½ tbsp cider vinegar salt 2 slices toasted sourdough100g/3½oz walnuts 2 slices toasted sourdough 100g/3½oz walnuts Method Preheat the oven to 140C/120C Fan/Gas 1.For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray.In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs.To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Recipe tips To roast garlic, simply rub with oil, wrap in foil and place in an oven set to 180C/160C Fan/Gas 4 for about 30 minutes, or until the cloves are soft. | {
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"title": "Turmeric-roasted cauliflower with Stilton cream recipe",
"content": "Turmeric-roasted cauliflower with Stilton cream and deep-fried cauliflower leaves An average of 5.0 out of 5 stars from 1 rating Roasting a cauliflower whole allows the flavours to penetrate, plus you get lots of crispy cheesy bits. 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip)50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 1 medium cauliflower, cleaned, left whole, leaves reserved for deep-frying 5g fresh turmeric root 25g/1oz roasted garlic cloves, skins removed (see tip) 50ml/2fl oz rapeseed oil 100ml/3½fl oz soya cream 100ml/3½fl oz double cream 85g/3oz Stilton 400ml/14fl oz ice-cold sparkling water100g/3½oz plain flour 100g/3½oz cornflour½ tbsp cider vinegarsalt 400ml/14fl oz ice-cold sparkling water 100g/3½oz plain flour 100g/3½oz cornflour ½ tbsp cider vinegar salt 2 slices toasted sourdough100g/3½oz walnuts 2 slices toasted sourdough 100g/3½oz walnuts Method Preheat the oven to 140C/120C Fan/Gas 1.For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray.In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs.To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Preheat the oven to 140C/120C Fan/Gas 1. Preheat the oven to 140C/120C Fan/Gas 1. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. For the turmeric cauliflower, steam the whole cauliflower for about 8–10 minutes, or until tender in the middle. Drain and place on a baking tray. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. In a food processor, pulse the turmeric root, roast garlic and rapeseed oil until you have a rough paste. Pour over the steamed cauliflower, season with salt and pepper and roast the cauliflower for 25 minutes. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Gently warm both the soya and double cream in a saucepan. Crumble in the Stilton and heat until melted. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. Remove the cauliflower from the oven, pour the cheesy cream over, then bake for a further 30 minutes, or until bubbling and golden. For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). For the deep-fried cauliflower leaves, preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended). Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. Whisk all the ingredients together to form a batter, dip in the reserved leaves to coat. Lower into the fryer and fry until crisp and golden. Place on a plate lined with kitchen roll to drain off any excess oil. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. For the sourdough walnut crumb, in a food processor, pulse the nuts and sourdough to form crumbs. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. To serve, place the cauliflower on a serving dish or plate and garnish with the fried leaves and crumbs. Serve in slices. Recipe tips To roast garlic, simply rub with oil, wrap in foil and place in an oven set to 180C/160C Fan/Gas 4 for about 30 minutes, or until the cloves are soft."
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} | 9399bb0fecf8a3de99ef2afa9e8f57938cdd26b563c174354ae041333cee7947 | Rump steak burgers with caramelised onions, Stilton and pancetta recipe
To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside. To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside. | {
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"title": "Rump steak burgers with caramelised onions, Stilton and pancetta recipe",
"content": "To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended.Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside. To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the burger, mix the ingredients together in a bowl. Season with salt and pepper and mix again. Form into two large patties and place on a plate, cover with cling film and put in the fridge for an hour. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the caramelised onions, heat the oil in a frying pan and add the onions, cook over a medium–low heat for 10–15 minutes, until golden. Stir in the herbs and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the sauce, mix the sauces together in a bowl and set aside. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. To make the courgette fries, pour the milk into a bowl and add the courgettes. Set aside for an hour or so. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Fill a deep-fat fryer or a large, deep, heavy-bottomed pan two-thirds full with the oil. Heat to 180C (a cube of bread should turn brown in one minute when dropped in.) CAUTION: Hot oil can be dangerous. Do not leave unattended. Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. Season the flour with salt and pepper, drain the courgettes and dust with the flour. Deep-fry for 2–3 minutes, until crisp and golden and drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To make the deep-fried pickled onions, mix together the flour, water and beer and season with salt and pepper. Dip the pickled onion slices in the flour from the courgettes and then into the batter. Deep-fry for 2–3 minutes, until crisp and golden, then drain on kitchen paper. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To cook the burgers, heat the olive oil in a frying pan over a high heat and fry for 2 minutes on each side, until medium-rare, or keep cooking to your liking. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside. To serve, place each burger in a toasted bun and top with the Stilton, pancetta, tomato, lettuce, pickle, onions and sauce. Serve with the courgette fries and deep-fried pickled onions alongside."
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} | 366457754c3093c009b2241b80d4bde9652dddb5619636d4f525adddc15a3a54 | Crisp winter slaw recipe
An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_winter_slaw_58247_16x9.jpg This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages. ½ red cabbage1 bulb fennel1 stick celery1 (sharp) apple1 lemon, juiced 8 walnuts1 tbsp red wine vinegarpinch salt1 tbsp Dijon mustard1 tbsp groundnut oil1 tbsp walnut oil100g/3½oz Stilton ½ red cabbage 1 bulb fennel 1 stick celery 1 (sharp) apple 1 lemon, juiced 8 walnuts 1 tbsp red wine vinegar pinch salt 1 tbsp Dijon mustard 1 tbsp groundnut oil 1 tbsp walnut oil 100g/3½oz Stilton Method Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.Toast the walnuts in a dry frying pan for two minutes and set aside.For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Toast the walnuts in a dry frying pan for two minutes and set aside. Toast the walnuts in a dry frying pan for two minutes and set aside. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. | {
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"url": "https://www.bbc.co.uk/food/recipes/crisp_winter_slaw_58247",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Crisp winter slaw recipe",
"content": "An average of 4.3 out of 5 stars from 9 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/crisp_winter_slaw_58247_16x9.jpg This is a fresher, brighter alternative to the classic Christmas coleslaw. Crunchy red cabbage, fennel, apple and toasted nuts are finished off with a sprinkling of blue cheese. Perfect with cold meats or even a couple of sausages. ½ red cabbage1 bulb fennel1 stick celery1 (sharp) apple1 lemon, juiced 8 walnuts1 tbsp red wine vinegarpinch salt1 tbsp Dijon mustard1 tbsp groundnut oil1 tbsp walnut oil100g/3½oz Stilton ½ red cabbage 1 bulb fennel 1 stick celery 1 (sharp) apple 1 lemon, juiced 8 walnuts 1 tbsp red wine vinegar pinch salt 1 tbsp Dijon mustard 1 tbsp groundnut oil 1 tbsp walnut oil 100g/3½oz Stilton Method Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring.Toast the walnuts in a dry frying pan for two minutes and set aside.For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together.Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Finely slice the red cabbage, fennel and celery and combine in a large salad bowl. Slice the apple into discs, lay onto a plate and squeeze a lemon over in order to stop it discolouring. Toast the walnuts in a dry frying pan for two minutes and set aside. Toast the walnuts in a dry frying pan for two minutes and set aside. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. For the dressing, take a separate bowl and to it add the red wine vinegar, a little salt, some Dijon mustard and both walnut and groundnut oil. Whisk them together. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb. Now toss all the components together in a salad bowl. Crumble over large chunks of Stilton, trickle the dressing and serve with some of the green fronds from the fennel bulb."
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} | 777ce68f109bb42d983845002bf874f498a9d0bef196415a85628a6caba942ba | Stilton cheese soufflé recipe
An average of 5.0 out of 5 stars from 2 ratings This cheese soufflé recipe is made with a Stilton white sauce and lots of herbs. 2 tbsp melted butter¼ red onion, chopped1 tbsp fresh chives, chopped1 tbsp fresh parsley, chopped 2 tbsp melted butter ¼ red onion, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh parsley, chopped 3 tbsp butter1 tsp cornflour2tbsp plain flour100ml/3 ½oz milk35g/1¼oz Stilton cheese3 free-range egg yolks3 free-range egg whites 3 tbsp butter 1 tsp cornflour 2tbsp plain flour 100ml/3 ½oz milk 35g/1¼oz Stilton cheese 3 free-range egg yolks 3 free-range egg whites Method Preheat oven 200C/180C Fan/Gas 6.For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes.Remove from the heat and add the chopped herbs and allow to cool for three minutes.For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks.Take off the heat and allow to cool for two minutes.For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks.Fold the white sauce into the egg whites and add the onion mixture. Do not over mix.Grease two ramekin dishes and spoon the mixture into these.Place on a tray in the pre-heated oven for eight minutes.Serve the soufflés in the dishes straight away. Preheat oven 200C/180C Fan/Gas 6. Preheat oven 200C/180C Fan/Gas 6. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. Take off the heat and allow to cool for two minutes. Take off the heat and allow to cool for two minutes. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Grease two ramekin dishes and spoon the mixture into these. Grease two ramekin dishes and spoon the mixture into these. Place on a tray in the pre-heated oven for eight minutes. Place on a tray in the pre-heated oven for eight minutes. Serve the soufflés in the dishes straight away. Serve the soufflés in the dishes straight away. | {
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"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/cheeseandtomatosouff_75726",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Stilton cheese soufflé recipe",
"content": "An average of 5.0 out of 5 stars from 2 ratings This cheese soufflé recipe is made with a Stilton white sauce and lots of herbs. 2 tbsp melted butter¼ red onion, chopped1 tbsp fresh chives, chopped1 tbsp fresh parsley, chopped 2 tbsp melted butter ¼ red onion, chopped 1 tbsp fresh chives, chopped 1 tbsp fresh parsley, chopped 3 tbsp butter1 tsp cornflour2tbsp plain flour100ml/3 ½oz milk35g/1¼oz Stilton cheese3 free-range egg yolks3 free-range egg whites 3 tbsp butter 1 tsp cornflour 2tbsp plain flour 100ml/3 ½oz milk 35g/1¼oz Stilton cheese 3 free-range egg yolks 3 free-range egg whites Method Preheat oven 200C/180C Fan/Gas 6.For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes.Remove from the heat and add the chopped herbs and allow to cool for three minutes.For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks.Take off the heat and allow to cool for two minutes.For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks.Fold the white sauce into the egg whites and add the onion mixture. Do not over mix.Grease two ramekin dishes and spoon the mixture into these.Place on a tray in the pre-heated oven for eight minutes.Serve the soufflés in the dishes straight away. Preheat oven 200C/180C Fan/Gas 6. Preheat oven 200C/180C Fan/Gas 6. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. For the soufflé mixture, place the melted butter in a pan with the red onion and cook for two minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. Remove from the heat and add the chopped herbs and allow to cool for three minutes. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. For the white sauce, melt the butter and add the cornflour, plain flour, milk, cheese, salt and pepper and the egg yolks. Take off the heat and allow to cool for two minutes. Take off the heat and allow to cool for two minutes. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. For the egg whites, whisk the egg whites in a large bowl until they form stiff peaks. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Fold the white sauce into the egg whites and add the onion mixture. Do not over mix. Grease two ramekin dishes and spoon the mixture into these. Grease two ramekin dishes and spoon the mixture into these. Place on a tray in the pre-heated oven for eight minutes. Place on a tray in the pre-heated oven for eight minutes. Serve the soufflés in the dishes straight away. Serve the soufflés in the dishes straight away."
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"$oid": "68bad5fbeb3bdbfd0cc017c0"
} | fd747e77791260c43118bba2b969ba8a0c21ee2bc26985e67217ea0bf5e89c52 | Clarified butter recipe
An average of 2.3 out of 5 stars from 4 ratings Poppy shows you just how easy it is to clarify butter yourself at home using the microwave! 500g/1lb 2oz salted butter, cut into cubes 500g/1lb 2oz salted butter, cut into cubes Method Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set.Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. | {
"data_info": {
"lang": "en-GB",
"url": "https://www.bbc.co.uk/food/recipes/clarified_butter_00028",
"type": "HowTo",
"processing_date": "2025-09-05T00:00:00",
"delivery_version": "v1.0",
"title": "Clarified butter recipe",
"content": "An average of 2.3 out of 5 stars from 4 ratings Poppy shows you just how easy it is to clarify butter yourself at home using the microwave! 500g/1lb 2oz salted butter, cut into cubes 500g/1lb 2oz salted butter, cut into cubes Method Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set.Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Place the butter in a microwave-safe dish. Microwave the butter until it has completely melted. Do not mix it as the milk solids need to settle on the base of the dish. Transfer to the fridge to completely set. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. Once set, poke a hole in the corner of the butter and gently tip the milk solids out of the hole. Remove the set clump of butter and just scrape off any milky remains from the bottom. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter. This is now a simplified version of clarified butter. This butter has a higher smoking point so it won’t burn as quickly and is perfect for using to confit, to fry or just as a general replacement for normal butter."
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} | ccbeadbce7bf499edaf60a1365c6c0667b82e2e3f449d4baef2f80b55619d1ea | Steak and Irish stout pie recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_and_stout_pie_61830_16x9.jpg This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously you can just use the puff pastry lid if you prefer. You will need a 28x23cm/11x9in pie dish that is 4.5cm/1¾in deep. 350g/12oz ready-rolled shortcrust pastry, for the base350g/12oz ready-rolled puff pastry, for the lidplain flour, for dusting1 free-range egg, beaten, to glaze 350g/12oz ready-rolled shortcrust pastry, for the base 350g/12oz ready-rolled puff pastry, for the lid plain flour, for dusting 1 free-range egg, beaten, to glaze 3–4 tbsp vegetable oil, plus more for drizzling if needed900g/2lb rump steak, cut into bite-sized chunks2 large brown onions, finely chopped2 large celery sticks, finely chopped6 large garlic cloves, finely chopped3 tbsp plain flour1 fresh thyme sprig2 bay leaves300ml/10fl oz chicken stock 500ml/18fl oz Irish stout (such as Guinness)150g/5½oz button mushrooms, kept whole2 large carrots, cut into chunkssalt and freshly ground black pepper 3–4 tbsp vegetable oil, plus more for drizzling if needed 900g/2lb rump steak, cut into bite-sized chunks 2 large brown onions, finely chopped 2 large celery sticks, finely chopped 6 large garlic cloves, finely chopped 3 tbsp plain flour 1 fresh thyme sprig 2 bay leaves 300ml/10fl oz chicken stock 500ml/18fl oz Irish stout (such as Guinness) 150g/5½oz button mushrooms, kept whole 2 large carrots, cut into chunks salt and freshly ground black pepper Method For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. Preheat the oven to 160C/140C Fan/Gas 3. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock.Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock. Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. Recipe tips The filling can also be made in a pressure cooker. Simply cook on a high pressure for 40 minutes instead of in the oven. If you find the sauce is too thin, bring the filling to the boil then simmer until the volume of liquid is reduced. Stewing steak can be used instead of rump, if desired. | {
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"processing_date": "2025-09-05T00:00:00",
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"title": "Steak and Irish stout pie recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/steak_and_stout_pie_61830_16x9.jpg This classic steak pie uses stout to make a rich gravy and ready-rolled pastry for ease. For the ultimate pie, the recipe suggests using shortcrust for the base and puff for the lid, but obviously you can just use the puff pastry lid if you prefer. You will need a 28x23cm/11x9in pie dish that is 4.5cm/1¾in deep. 350g/12oz ready-rolled shortcrust pastry, for the base350g/12oz ready-rolled puff pastry, for the lidplain flour, for dusting1 free-range egg, beaten, to glaze 350g/12oz ready-rolled shortcrust pastry, for the base 350g/12oz ready-rolled puff pastry, for the lid plain flour, for dusting 1 free-range egg, beaten, to glaze 3–4 tbsp vegetable oil, plus more for drizzling if needed900g/2lb rump steak, cut into bite-sized chunks2 large brown onions, finely chopped2 large celery sticks, finely chopped6 large garlic cloves, finely chopped3 tbsp plain flour1 fresh thyme sprig2 bay leaves300ml/10fl oz chicken stock 500ml/18fl oz Irish stout (such as Guinness)150g/5½oz button mushrooms, kept whole2 large carrots, cut into chunkssalt and freshly ground black pepper 3–4 tbsp vegetable oil, plus more for drizzling if needed 900g/2lb rump steak, cut into bite-sized chunks 2 large brown onions, finely chopped 2 large celery sticks, finely chopped 6 large garlic cloves, finely chopped 3 tbsp plain flour 1 fresh thyme sprig 2 bay leaves 300ml/10fl oz chicken stock 500ml/18fl oz Irish stout (such as Guinness) 150g/5½oz button mushrooms, kept whole 2 large carrots, cut into chunks salt and freshly ground black pepper Method For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. Preheat the oven to 160C/140C Fan/Gas 3. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock.Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie.Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. For the pastry base, check the shortcrust pastry sheet is large enough to line the base of your pie dish. If necessary, roll it out a little more on a lightly floured surface. Carefully transfer the pastry and line the base and sides of the pie dish, leaving a small overhang at the top (which will be used to seal the lid). Place in the fridge until ready to use. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock. For the pie filling, heat the oil in a large ovenproof casserole over a high heat. Season the beef and sear the steak in batches, until evenly browned. Transfer to a plate or bowl. Reduce the heat and add a drizzle more oil if necessary. Soften the onions, celery and garlic in the same pan for around 8–10 minutes, stirring frequently. Add the beef and any meat juices back to the pan and stir in the flour until incorporated. Add the thyme, bay leaves and stock. Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Pour in the stout and add the mushrooms and carrots. Season with salt and pepper and bring to the boil. Transfer to the oven and cook for 2–2½ hours until the beef is tender. Remove from the oven. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie. Taste the pie filling to check the seasoning. Discard the bay leaves and any thyme twigs. Set aside to cool (if you are short of time, spread out the filling on a large baking tray to help it cool faster) – it should be cold enough to avoid melting the fat in the pastry. Once cool, use a slotted spoon transfer the filling into the pastry-lined pie dish and add enough sauce to just cover. Pass any leftover sauce through a sieve and set aside to use as gravy to serve alongside the pie. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. Preheat the oven to 220C/200C Fan/Gas 7 and preheat a large baking tray. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. For the pastry lid, brush a little beaten egg around the lip of the shortcrust pastry and place the puff pastry on top. Press together to seal, trim the excess and use a fork to crimp the edges. Cut a small cross in the centre of the pastry lid to allow steam to escape. Use any pastry trimmings to make decorations and use a little beaten egg or water to secure them to the pie. Brush the top of the pie with the remaining egg. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. Place the pie on the preheated baking tray and bake for 30–35 minutes or until the pastry is crisp and golden. Reheat the gravy and serve alongside the pie. Recipe tips The filling can also be made in a pressure cooker. Simply cook on a high pressure for 40 minutes instead of in the oven. If you find the sauce is too thin, bring the filling to the boil then simmer until the volume of liquid is reduced. Stewing steak can be used instead of rump, if desired."
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} | b3bcddb697647d4dfa5666763f92177a56551cfd9f5bbe1af9f33b7326fbcfb1 | Finnish pancakes recipe
An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/finnish_pancakes_26537_16x9.jpg A cross between a Yorkshire pudding and a pancake, served with a sweet topping of your choice – what’s not to like? 150g/5½oz plain flour1 tsp baking powder2 tbsp caster sugarpinch of salt4 large free-range eggs600ml/20fl oz milk25g/1oz butter, melted 150g/5½oz plain flour 1 tsp baking powder 2 tbsp caster sugar pinch of salt 4 large free-range eggs 600ml/20fl oz milk 25g/1oz butter, melted icing sugar, for dustingfruit compôtecrème fraîche or sour cream icing sugar, for dusting fruit compôte crème fraîche or sour cream Method Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated.Leave the batter to stand for at least half an hour – you will find it thickens slightly.About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6.Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath.To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Leave the batter to stand for at least half an hour – you will find it thickens slightly. Leave the batter to stand for at least half an hour – you will find it thickens slightly. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Recipe tips Swap the fruit compôte for jam, maple syrup or honey. | {
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"title": "Finnish pancakes recipe",
"content": "An average of 4.0 out of 5 stars from 19 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_832/recipes/finnish_pancakes_26537_16x9.jpg A cross between a Yorkshire pudding and a pancake, served with a sweet topping of your choice – what’s not to like? 150g/5½oz plain flour1 tsp baking powder2 tbsp caster sugarpinch of salt4 large free-range eggs600ml/20fl oz milk25g/1oz butter, melted 150g/5½oz plain flour 1 tsp baking powder 2 tbsp caster sugar pinch of salt 4 large free-range eggs 600ml/20fl oz milk 25g/1oz butter, melted icing sugar, for dustingfruit compôtecrème fraîche or sour cream icing sugar, for dusting fruit compôte crème fraîche or sour cream Method Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated.Leave the batter to stand for at least half an hour – you will find it thickens slightly.About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6.Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath.To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Put the flour, baking powder, sugar and salt in a large bowl. Make a well in the centre and break in the eggs. Using a whisk, gradually work in all the flour until you have a thick batter. Then gradually pour in all the milk, whisking as you go, until it is all incorporated. Leave the batter to stand for at least half an hour – you will find it thickens slightly. Leave the batter to stand for at least half an hour – you will find it thickens slightly. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. About 10 minutes before you are ready to cook the pancake, preheat the oven to 200C/180C Fan/Gas 6. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. Coat a roasting tray or baking dish with the melted butter and pour in the batter. Bake for around 30 minutes. It is ready when it is well risen and starting to turn a golden-brown, but still doughy underneath. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. To serve, dust with icing sugar, cut into 6 pieces and top each piece with fruit compôte and crème fraîche. Recipe tips Swap the fruit compôte for jam, maple syrup or honey."
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} | 439aeb8f8e262556e31c5f9eea26bced50c1c90168480c8da211a1c7537444a1 | Turkey soup with ginger and rice recipe
An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_ginger_soup_13179_16x9.jpg This fresh, fragrant leftover turkey soup is perfect if you fancy something a little lighter after indulgent festive eating. 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice10g/⅓oz finely chopped fresh coriander10g/⅓oz finely chopped fresh mint10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice 10g/⅓oz finely chopped fresh coriander 10g/⅓oz finely chopped fresh mint 10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper Method In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. In a saucepan, heat the stock to a simmer and season with salt and pepper. In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Recipe tips To make the turkey stock, put bones of the leftover roast turkey in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows. You can make this in the slow cooker over 10 hours, or in the pressure cooker in 1-2 hours. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. You can freeze the cooked leftover turkey as well and make this soup whenever you can face eating turkey again. | {
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"title": "Turkey soup with ginger and rice recipe",
"content": "An average of 5.0 out of 5 stars from 13 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/turkey_ginger_soup_13179_16x9.jpg This fresh, fragrant leftover turkey soup is perfect if you fancy something a little lighter after indulgent festive eating. 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice10g/⅓oz finely chopped fresh coriander10g/⅓oz finely chopped fresh mint10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper 600ml/20fl oz turkey or chicken stock 200g/7oz cooked leftover turkey, cut into cubes or shredded 20g/¾oz ginger, peeled and finely grated 2 garlic cloves, finely grated 1 red chilli, thinly sliced 150g/5½oz cooked basmati rice 10g/⅓oz finely chopped fresh coriander 10g/⅓oz finely chopped fresh mint 10g/⅓oz finely chopped fresh parsley 2 spring onions, finely sliced 60g/2¼oz baby spinach leaves 1 tbsp fresh lemon juice salt and freshly ground black pepper Method In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. In a saucepan, heat the stock to a simmer and season with salt and pepper. In a saucepan, heat the stock to a simmer and season with salt and pepper. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Add the cooked turkey, grated ginger, garlic, chilli (according to taste) and cooked rice. Bring back to a simmer and cook for a couple of minutes so that the meat and rice are heated through. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Take off the heat and stir in the herbs, spring onion, spinach and lemon juice. Check the seasoning, adding salt and pepper if needed, and serve immediately. Recipe tips To make the turkey stock, put bones of the leftover roast turkey in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows. You can make this in the slow cooker over 10 hours, or in the pressure cooker in 1-2 hours. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. You can freeze the cooked leftover turkey as well and make this soup whenever you can face eating turkey again."
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} | 0890ea2b1e5c269d52dc169b0457b3a3d316761340b19460d06a43aa34b983d8 | Turkey and ham pie recipe
An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ststephensdaypie_78849_16x9.jpg Rachel Allen makes a classic Boxing Day recipe for leftover turkey and ham. It’s quick and easy and perfect for chilly post-Christmas days. 30g/1oz butter1 large onion, finely chopped275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock450g/1lb mushrooms, sliced1 tbsp tarragon or marjoram, chopped675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 30g/1oz butter 1 large onion, finely chopped 275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock 450g/1lb mushrooms, sliced 1 tbsp tarragon or marjoram, chopped 675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 1.2kg/2½lb potatoesknob of butter1 free-range egg yolk3 tbsp milksalt and freshly ground black pepper 1.2kg/2½lb potatoes knob of butter 1 free-range egg yolk 3 tbsp milk salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.Add the meat and the mushrooms and stir well.Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add the meat and the mushrooms and stir well. Add the meat and the mushrooms and stir well. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. | {
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"title": "Turkey and ham pie recipe",
"content": "An average of 4.8 out of 5 stars from 17 ratings https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/ststephensdaypie_78849_16x9.jpg Rachel Allen makes a classic Boxing Day recipe for leftover turkey and ham. It’s quick and easy and perfect for chilly post-Christmas days. 30g/1oz butter1 large onion, finely chopped275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock450g/1lb mushrooms, sliced1 tbsp tarragon or marjoram, chopped675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 30g/1oz butter 1 large onion, finely chopped 275ml/10fl oz double cream 100ml/3½fl oz chicken or turkey stock 450g/1lb mushrooms, sliced 1 tbsp tarragon or marjoram, chopped 675g/1lb 5oz leftover turkey and ham, cut into 2cm chunks 1.2kg/2½lb potatoesknob of butter1 free-range egg yolk3 tbsp milksalt and freshly ground black pepper 1.2kg/2½lb potatoes knob of butter 1 free-range egg yolk 3 tbsp milk salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft.Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken.Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown.Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper.Add the meat and the mushrooms and stir well.Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper.Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato.Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. In a saucepan large enough to hold all the meat, melt the butter and add the chopped onion. Season with salt and freshly ground black pepper and cook, without browning, on a gentle heat for 8-10 minutes, until the onions are completely soft. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Add the cream and stock and bring up to the boil and simmer for a few minutes to thicken. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Meanwhile, in a separate frying pan, heat the mushrooms with a knob of butter (you might need to do this in two batches) for 3-4 minutes, or until soft and golden brown. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add tarragon or majoram to the mushrooms and season to taste with salt and freshly ground black pepper. Add the meat and the mushrooms and stir well. Add the meat and the mushrooms and stir well. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Meanwhile for the mashed potato, place the potatoes in a saucepan of boiling water and cook until soft. Drain the potatoes and return them to the saucepan. Mash roughly and then add the butter, egg yolk and milk and mash to a thick paste. Season, to taste, with salt and freshly ground black pepper. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Pour the cream, mushroom and meat mixture into a shallow gratin dish and top with the mashed potato. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot. Place in the oven for about 20-30 minutes until the potato topping is golden brown and the filling is hot."
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